Duck meat salad made with orange flavor

The duck meat is made with fin. Use the back of the knife to remove the streaks.

Heat the frying pan over high heat, pour in olive oil and grill the duck. It cooks quickly, so remove it into a batter as soon as the whole sides are cooked.

Shred the celery. It is best to cut it into strips like peeled katsura, then layer it and cut into thin slices.

Peel the orange and cut the flesh into pieces. If the white part of the endothelium enters, the mouthfeel will become unpleasant, so peel the skin thickly.

Shred the orange peel, put it in hot water, blanch it quickly, then leave it in ice water.

Remove the skin and seeds of the avocado and cut it into 5mm squares.

Divide the duck meat from [2] into pieces that are easy to eat by hand.

Add the duck meat, celery, orange peel, avocado and watercress in a bowl and mix.

Add the seasonings [A] and mix quickly.

Serve in a bowl and topped with Italian parsley if desired.