Duck and Orange Salad with Smoky Orange Dressing

Cook the beans in boiling salted water until just tender. Drain then refresh in cold water. Dry on kitchen towels.

Peel the oranges with a sharp knife, removing all the white pith. Holding the oranges over a bowl, cut between the membranes to release the orange segments. Squeeze the juice from the membrane and use this for the dressing.

Trim the fennel and cut into quarters. Slice very thinly on a mandolin or with a sharp knife. If not using immediately, place in a bowl of cold water with a squeeze of lemon juice. Drain and pat dry before using.

Dressing: Whisk all the ingredients in a bowl and season.

Duck: Season both sides of the duck breasts and place skin side down in a cold sauté pan. Place over a medium low heat and cook for 7 minutes. Turn over and cook for a further 6 minutes for medium rare duck. Transfer to a plate. Cover loosely with baking paper and rest for 5 minutes.

To assemble: Slice the duck into 1 cm thick pieces. Place layers of fennel, beans and orange segments on each plate then top with the sliced duck and the resting juices.

Generously drizzle over the dressing and scatter with the walnuts and the reserved fennel fronds. 

Christmas Menu: Serve with a Miso, Mirin and Spring Onion Baked Salmon and Spiced Orange and Hoisin Glazed Ham to start. Roasted Cherry Tomatoes with Mozzarella and Herb Dressing, Mixed Green Vegetable Salad with Sesame Yoghurt Dressing, Three Cheese and Truffle Stuffed Rolls and Crispy Roasted Potatoes and Fennel with Gremolata and Parmesan on the side. Ice Cream Bonbons and Lemon Meringue Cake to finish.