- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: medium
- 2 duck breast, skin scored
- corn or sunflower oil, for frying
- 2 tsp white wine vinegar
- splash olive oil
- 1 tbsp honey
- 1/2 oranges, juice only
- 1 orange, zest grated and blanched, flesh cut into segments
- 1 lime, zest grated and blanched
- 45 g unsalted butter
- 2 heads of white endive, leaves separated
- 2 tsp caster sugar
1. Season the scored duck breasts with salt and pepper. Heat the corn oil in a non-stick frying pan until hot and add the duck breasts skin-side down. Cook for 5-8 minutes then turn and cook for a further 5 minutes on the other side, or until cooked to your liking. Remove from the pan and leave to rest.
2. Drain the excess fat from the pan and return to the heat. Add the vinegar, a splash of olive oil and the honey and scrape the sticky residue from the bottom of the pan into the liquid to make a sauce.
3. Add the juice from half the orange, the orange segments and the orange and lime zests. Finish the sauce by whisking in half the butter.
4. In a separate frying pan, heat the remaining butter with a splash of olive oil and sauté the chicory leaves until softened. Season and add the sugar to caramelise the leaves.
5. Slice the cooked duck breasts and serve with the chicory and orange sauce spooned over the top.
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