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Nov 28

Would you rather see the Australian version? Arrange on a serving plate then sprinkle over the onion and parsley. Living a good life generally means they have better flavour and texture. Cut away the skin and pith from one orange and slice into circles 1cm/½in thick. Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips). https://www.jamieoliver.com/.../honey-and-lemon-juice-dressing Support your local duck farmers – look for free-range farms in your area and help the British farming industry. Taste and add a bit more vinegar, lemon juice or seasoning if needed. Mix everything together in a bowl and season to taste. Dress the salad with a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little chunks. Free-range ducks have freedom to roam outdoors and the provision of open water, allowing them to display their natural instincts of splashing and swimming. Add to the fennel. Season with sea salt and freshly ground black pepper. Place all the ingredients into a food processor, including the basil or coriander stalks, and blitz for around 30 seconds, or until smooth. Dress the watercress with any resting juices on the board, then sprinkle over. Remove to a board to rest, leaving the pan on the heat. Juice two limes into a bowl big enough for you to whisk your dressing. https://www.jamieoliver.com/recipes/duck-recipes/duck-orange-salad Score the duck skin, rub all over with sea salt and black pepper, then place skin side down in a large non-stick frying pan on a medium-high heat. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, Jamie Oliver’s extra virgin olive oil and balsamic vinegar: Jamie’s Food Team, 6 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon good honey. Add the olive oil, sesame oil, soy sauce, and sugar to the bowl. Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Slice 10 thin slices of baguette (keeping the rest for another day).Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates. Finely slice the duck, place on the toasts, dotting any extra slices in between, then add the oranges in and around. “It's amazing what a little drizzle of lovely honey does to this simple lemon dressing ”. https://www.jamieoliver.com/.../sliced-fennel-orange-almond-salad Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 2 x 150 g duck breast fillets , skin on, 1 baguette, 15 g shelled unsalted walnut halves, 3 regular oranges , or blood oranges, 30 g watercress. https://www.jamieoliver.com/recipes/vegetable-recipes/jam-jar-dressings Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve. Use a few tablespoons to dress a beautiful garden

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