Warm Spicy Radicchio

Orange and Duck Salad with Mild Chilli Dressing

catherinefulvioThe deliciously tangy radicchio marries so well with orange. It’s a classic combination that my Sicilian husband’s family enjoy. Add duck into the mix and it’s a delicious salad but it’s equally tasty with chicken.
– Catherine


For the duck:

2 large duck fillets, skin on and scored

1/4 tsp. ground ginger

Salt and freshly ground black pepper

4 tbsp. orange juice

1 tbsp. honey

For the salad:

1 head of Royal Rose Radicchio, sliced into wedges and core removed

1/2 tsp. paprika

Olive oil

1 tbsp. honey

1 tbsp. chopped flat leaf parsley

For the fried noddles:

1oz fine egg noodles, cooked and drained

Oil for frying

2 oranges, peeled and segmented

3 spring onions, trimmed and thinly sliced lengthways

For the dressing:

1/2 red chilli, finely chopped

5 tbsp. olive oil

1 lemon, zest and juice

2 tbsp. honey

1 tsp. chopped parsley

Salt and freshly ground black pepper


Preheat the oven to 200ºC/400ºF/fan 180ºC/fan 350ºF/gas 6.

Rub the ground ginger and some salt and pepper over the duck fillets. Heat an oven proof frying pan over a medium heat and place the fillets into the pan – skin side down. Cook for 3 to 4 minutes until golden, then turn the fillets over so they are skin side up. Mix the orange juice and honey and spoon over the duck, then transfer to the oven.

Lower the oven temperature to 150ºC/300ºF/fan 130ºC/fan 300ºF/gas 2 and cook for about 12 to 15 minutes until done to your liking. Allow to rest for 10 minutes, covered with foil. Slice the duck thinly and keep warm.

To make the fried noodles, pour a generous amount of oil into a small frying pan and heat over a high heat, keeping an eye on it. Using a pair of tongs, carefully place the noodles into the hot oil to crisp until lightly golden. This will only take a minute. Using a slotted spoon, transfer to a paper towel to drain and set aside.

To make the dressing, combine all the ingredients into a small bowl and whisk well.

In the meantime, heat a large frying pan over a medium heat with olive oil and add the Royal Rose Radicchio wedges, sprinkle in the paprika, honey and parsley and sauté for 2 minutes and set aside.

To assemble, place the sautéed radicchio wedges on a large platter or board. Add the orange segments and then arrange the slices of duck. Sprinkle over the fried noodles and spring onion lengths, then spoon over the dressing.

Tip: For a delicious alternative, replace the duck with 3 medium chicken fillets, ensuring to brown both sides nicely in the pan. That results in a sweet, crispy exterior. Add in 2oz of crumbled feta cheese to bring this salad to new heights!

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