两人份
| 鸭肉部分 | |
| 鸭胸去油脂 | 个 |
| 橙汁 | 1/2个 |
| 沙拉部分： | |
| 沙拉菜（亚洲风） | 1盒 |
| 橙子 | 2个 |
| 沙拉酱部分： | |
| 橙汁（切块） | 1/2个 |
| 柠檬汁 | 1/2个 |
| 酱油 | 2tbsp |
| 橄榄油 | 2tbsp |
| 盐 | 1/2tsp |
Pre-heat the oven to 200°c. To cook the duck, fry the breasts, skin side down in a very hot oven-proof pan until golden brown and crisp. Turn over and fry for another 3 minutes. Add the juice of 1/2 orange over the duck breasts and season with the salt. Place the pan in the oven and allow to roast for 10-15 minutes until the duck is cooked to your liking. For the salad, heat a large frying pan over high heat and add the orange segments. Allow to caramelise and set aside. To make the dressing, simply combine all the ingredients and set aside. When the duck is cooked, remove from the oven and allow to rest for 5 minutes before slicing into 1-2cm slices. Place the Asian salad leaves onto two plates, add the caramelised orange segments, sliced duck breasts and drizzle with the dressing. Serve immediately.
