Duck with Campari and Orange Salad

• 4 magret breast
  300g sugar snap peas
  3 oranges, segmented, with any juice saved for the dressing
  2 bunches radishes, quartered
  2 shallots, finely sliced
  352g baby beetroot, cooked and quartered (or use ready-cooked baby beets, drained of their vinegar)
  
  Dressing
  2 tbsp orange juice, saved from the oranges above
  1 tbsp Campari
  Olive oil
  1 tsp caster sugar
  1 tsp dijon mustard

Recipe

Lightly score the skin of each duck breast about 6 times and season all over with salt and pepper. Heat a large frying pan over a low to medium heat and add the duck, skin side down. Leave to cook for 10 minutes, pouring out any fat every so often (there will be lots). Turn the breasts over and cook for a further 10 - 15 minutes, depending on how big they are. Remove from the heat and leave to rest for 5 minutes.

Meanwhile, drop they sugar snap peas into a pan of boiling salted water and cook for 2 minutes. This will take away the rawness but still preserve a nice crunch. Drain and refresh in cold water.

Mix together the orange segments, sugar snap peas, radishes, shallots and baby beetroot, and divide between 6 plates.

For the dressing, put 2 tbsp of the saved orange juice in a screw top jar with the Campari, 4 tbsp olive oil, sugar, mustard and some seasoning. Shake well, then drizzle over the salad.

Slice each duck breast into 4 - 5 pieces and arrange on the plates with the salad.

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