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Duck breast with red onions

Orange and watercress salad


Total: 25 min


5 min


20 min


2 servings
  • 200 g Duck magret
  • 120 g Watercress
  • 1 orange
  • 1 red onion
  • 2 teaspoon Chives
  • 15 mL Olive oil
  • 5 mL balsamic vinegar
  • 1 teaspoon Sugar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Wash and dry the watercress.
  • Peel and cut the orange into pieces.
  • Mix everything in a salad bowl.
  • Drizzle with olive oil. Add salt and pepper. Set aside.
  • Peel and chop the onion.
  • Rinse and chop the chives.
  • Fry the duck breast on the skin side for about 6 minutes in a thick-bottomed frying pan.
  • Turn on the other side and fry for another 6 minutes.
  • Remove the breast from the pan with a skimmer and keep in a warm place.
  • Remove the fat from the pan, put the onion in and simmer in 1 or 2 tablespoons water until soften.
  • Add sugar, salt and pepper.
  • Simmer over medium heat while stirring often until caramelised.
  • Add the vinegar and put the duck breasts in the pan.
  • Heat for about 4 minutes; turn the breasts over two times.
  • Sprinkle with chives.
  • Serve the duck breasts with red onions along with the orange and watercress salad.

Recipe tips

  • Wash carefully all fruits and vegetables and try to use the skin if possible. It contains fibres.