Duck à l’Orange, Reimagined for Lunch
Duck and orange is a pairing that has survived a century of restaurant menus for good reason: the fruit’s acidity slices straight through the rich meat. This bowl keeps that logic but drops the formality — crisped duck confit, nutty farro, fresh orange segments and bitter radicchio, dressed with nothing more than orange juice, vinegar and a little of the rendered duck fat.
Ingredients
Serves 2 | Cost: $8.75 per serving | Total: $17.50 | Ready in 20 min
- 2 duck confit legs
- 150 g (¾ cup) farro, rinsed
- 2 oranges
- 60 g (½ cup) walnuts, roughly chopped
- 1 small head radicchio, leaves torn
- 1 tablespoon red wine vinegar
- 1 tablespoon rendered duck fat, from the confit
- 2 tablespoons chopped fresh flat-leaf parsley
- Sea salt and black pepper, to taste
Instructions
- Cook the farro. Simmer the farro in well-salted water for 18–20 minutes until tender but still with some bite. Drain thoroughly and spread on a tray to cool slightly so it does not continue steaming.
- Crisp the duck. Scrape the excess fat from the confit legs, reserving 1 tablespoon. Place the legs skin side down in a cold frying pan and bring up to medium heat. Cook for 6–8 minutes until the skin is deeply crisp, then turn and warm through for 2 minutes.
- Segment the oranges. Cut the top and base from both oranges and slice away the peel and pith. Cut between the membranes to release the segments, working over a bowl to catch the juice. Squeeze the remaining membranes for extra juice.
- Make the dressing. Whisk 3 tablespoons of the collected orange juice with the red wine vinegar and the reserved duck fat. Season with salt and plenty of black pepper.
- Assemble. Shred the duck meat from the bone in large pieces. Toss the farro with the radicchio, orange segments, walnuts, parsley and dressing. Divide between two bowls and top with the crisp duck.
Nutritional & Dietary Notes
Dairy-Free
There is no milk, cream, butter or cheese in this recipe. Richness comes from the meat, the cooking fat and the aromatics rather than from dairy, which makes it a comfortable choice for anyone who is lactose intolerant or avoiding dairy altogether.
High Protein
Built around a generous serving of premium BC-sourced protein, this dish is designed to support muscle repair, satiety and steady energy through the day. It works particularly well as a post-training meal or as the anchor of a high-protein meal prep rotation.
Featured HOTRO.ca Product
This recipe is built around Duck Confit from HOTRO.ca. We source premium BC-raised and ethically farmed meats and slow-simmered bone broth, so the quality of the core ingredient does most of the work for you. Substituting a lesser product will change the result more than any other single change you could make to this recipe.
Shredded duck confit over farro with orange segments, toasted walnuts and bitter leaves.