2 pack Gressingham duck breast fillets
pack chicory, cut in half vertically
juice of 1 orange
2 tbsp white wine
salt and freshly ground black pepper
pack chicory, cut in half vertically
juice of 1 orange
2 tbsp white wine
salt and freshly ground black pepper
method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. Trim the fat on the duck breasts, score and salt.
3. Pan fry for 2 - 3 minutes or until the skin is crispy, turn over and seal on the other side.
4. Drain away some of the excess fat in the frying pan, reserving approximately a tsp.
5. Transfer the duck to a wire rack over a roasting tin.
6. In the same frying pan brown the chicory for 1 - 2 minutes until browned on all sides.
7. Transfer to an ovenproof dish, pour over the orange juice, white wine, salt and freshly ground black pepper.
8. Cover and place in the oven along with the duck breast for 20 - 25 minutes.
9. To serve: Place the chicory on individual plates and top with a sliced duck breast.
2. Trim the fat on the duck breasts, score and salt.
3. Pan fry for 2 - 3 minutes or until the skin is crispy, turn over and seal on the other side.
4. Drain away some of the excess fat in the frying pan, reserving approximately a tsp.
5. Transfer the duck to a wire rack over a roasting tin.
6. In the same frying pan brown the chicory for 1 - 2 minutes until browned on all sides.
7. Transfer to an ovenproof dish, pour over the orange juice, white wine, salt and freshly ground black pepper.
8. Cover and place in the oven along with the duck breast for 20 - 25 minutes.
9. To serve: Place the chicory on individual plates and top with a sliced duck breast.
serving amount
serves: 2
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