2 duck breasts, boned but with skin, each weighing 300 g (11 oz)
2 tbsp clarified butter
1 tsp salt
2 tbsp clarified butter
1/2 tsp freshly ground black pepper
3 heads chicory (French or Belgian endive (Witloof chicory)
2 tomatoes
200 g (7 oz) courgettes/zucchini)
1 onion
1 tbsp lemon juice
1 tbsp maple syrup
2 tbsp walnut oil
1 tbsp chopped chives
2 tbsp clarified butter
1 tsp salt
2 tbsp clarified butter
1/2 tsp freshly ground black pepper
3 heads chicory (French or Belgian endive (Witloof chicory)
2 tomatoes
200 g (7 oz) courgettes/zucchini)
1 onion
1 tbsp lemon juice
1 tbsp maple syrup
2 tbsp walnut oil
1 tbsp chopped chives
method
1. Wash and dry duck breasts, then saute for 15 minutes in clarified butter. Sprinkle with pepper and 1/2 tsp salt and leave to cool.
2. Trim chicory, wash in lukewarm water, dry and slice into rings.
3. Cut a shallow cross in skin of tomatoes, plunge into boiling water, skin and finely chop.
4. Peel and chop courgettes/zucchini). Peel onion and finely chop.
5. Combine all salad ingredients with remaining salt, lemon juice, maple syrup and oil, sprinkling chives on top.
6. Carve duck into thin slices and arrange with salad on serving platter.
2. Trim chicory, wash in lukewarm water, dry and slice into rings.
3. Cut a shallow cross in skin of tomatoes, plunge into boiling water, skin and finely chop.
4. Peel and chop courgettes/zucchini). Peel onion and finely chop.
5. Combine all salad ingredients with remaining salt, lemon juice, maple syrup and oil, sprinkling chives on top.
6. Carve duck into thin slices and arrange with salad on serving platter.
serving amount
serves 2
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