Chris & Bex's entree, Cold Duck Salad


8 duck breasts, halved and scored


4 Tbsp orange zest

500ml orange juice

250ml soy sauce

250ml canola oil

8 Tbsp honey

4 Tbsp chardonnay vinegar

2 Tsp chilli flakes

1 tsp salt

330ml water

Pickled Grapes

400ml sherry vinegar

8 bay leaves

400g caster sugar

8 shallots, peeled and finely sliced

500g red seedless grapes

4 handfuls walnuts

4 red oak lettuces 

4 oranges, segmented

4 tsp mustard

16 Tbsp olive oil


1. To make the marinade for the duck, mix ingredients in a bowl and whisk to combine. Add the duck to a large resealable bag and top with marinade. Leave to marinade for 30mins.

2. To cook the duck, remove it from the marinade and pat dry between paper towels. Heat two skillets over a medium heat and cook the breasts skin side down for 5mins. Pour off the excess fat and cook for a further 20mins on a low heat. Once the meat reaches 55* remove from the pan and leave to rest.

3. Smoke for 5mins and leave to infuse for a further 10mins.

4. For the grapes, combine ingredients in a small pot and bring to the boil. Add the shallots and grapes and leave to infuse. Chill in the fridge.

5. Make a dressing with the mustard and a Tbsp of the pickling liquid and some olive oil. Season and use to dress the red lettuce.