- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
For the dressing
- 2 tsp wholegrain mustard
- 1 tsp clear honey
- 1 tsp zest of clementines
- 1 tbsp olive oil
- 1 tsp cider vinegar
For the salad
- 4 duck breast
- 1 head radicchio, trimmed and broken into leaves
- 1 head endive, trimmed and broken into leaves
- 200 g French beans
- 1 small red onion, finely sliced
- 3 clementines, peel removed, cut into slices
1. For the dressing: whisk all the dressing ingredients together in a small bowl and set aside.
2. For the salad: preheat the oven to 190C/gas 5. Bring a medium saucepan of water to the boil and cook the beans for 3-5 minutes, or until tender, but still slightly crisp. Drain and then refresh the beans in a bowl of iced cold water. Drain again and pat dry. Set aside
3. Put an ovenproof frying pan onto a low heat and score the skin on the duck breasts with a sharp knife in a crisscross pattern. Season the duck, to taste, with salt and freshly ground black pepper.
4. Put the duck, skin-side down, in the pan and cook for about 10 minutes to extract the fat.
5. Turn the heat up to brown the skin and then turn the duck over to fry for a further 5 minutes. Transfer the pan to the oven to cook for another 4 minutes - the duck should be cooked through, but still rare. Remove from the oven and leave, covered, in a warm place for the meat to rest.
6. Mix the radicchio, endive, French beans and onion together in a salad bowl. Pour over half of the dressing and toss to combine.
7. To serve, finely slice the duck. Divide the salad among 4 plates and arrange the duck and clementine slices on top. Drizzle the remaining dressing around and serve.
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