The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Duck Breast & Orange Salad with Roasted Fennel & Chickpeas
A fresh take on a classic combo: duck and orange. Dished up with a seasonal salad, starring sweet roasted fennel and high-fibre chickpeas. Drizzle with a homemade honey-lemon dressing to finish, then tuck in.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp fennel seeds
- 40g rocket
- 25g honey
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 1 orange
- 230g chickpeas (Chickpeas, water, salt)
- 2 duck breasts
- 1 fennel
- 1 carrot
Nutritional Information
Calories: 569
Protein: 42g
Carbs: 28g
Fat: 24g
Ingredients
- 1 tsp fennel seeds (use half)
- 1 handful of fresh coriander (use half)
- 25g honey (use half)
- 1 fennel (use half)
- 1 duck breast
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 40g rocket (use half)
- 1 carrot (use half)
- 1 unwaxed lemon (use half)
- 1 orange (use half)
Nutritional Information
Calories: 569
Protein: 42g
Carbs: 28g
Fat: 24g
Duck Breast & Orange Salad with Roasted Fennel & Chickpeas
A fresh take on a classic combo: duck and orange. Dished up with a seasonal salad, starring sweet roasted fennel and high-fibre chickpeas. Drizzle with a homemade honey-lemon dressing to finish, then tuck in.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a medium frying pan, a small bowl, a sieve & a grater
Prep the veg
- Trim the fennel, then cut into 8 wedges. Slice the carrot into 2cm half-moons
- Place both onto a lined baking tray and toss with fennel seeds, 1 tsp oil and a pinch of salt and pepper
Get roasting
- Heat the medium frying pan on medium-high heat. Once hot, add the duck, skin-side down, and cook for 4 mins, until crispy
- Flip and cook for 2 mins on the other side, then transfer to the tray with the prepped veg, skin-side up
- Roast for 20 mins, until the duck is cooked through and veg is soft. When ready, set the duck aside to rest
Add the chickpeas
- Meanwhile, drain and rinse the chickpeas
- Place onto the other lined baking tray and toss with the remaining fennel seeds, 1 tsp oil and a pinch of salt and pepper
- Roast for 15 mins, until golden
Finish the prep & make the dressing
- With a small knife, peel and remove all the piths from the orange and cut into small segments
- Roughly chop the coriander. Zest and quarter the lemon
- In the small bowl, combine the honey, juice from half the lemon, 2 tsp oil and a pinch of salt
Assemble the salad & plate up
- Toss the roasted veg with the chickpeas, orange segments, coriander, lemon zest, rocket and half the dressing
- Thinly slice the duck against the grain
- Share the salad between bowls, topped with the duck. Drizzle over the remaining dressing and garnish with the remaining lemon wedges
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