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http://www.lifestylefood.com.au/recipes/11114/panfried-duck-breast-with-braised-endive

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Pan-fried Duck Breast with Braised Endive

A classic French recipe from James Martin, try this pan-fried duck with orange sauce and braised endive as part of a romantic dinner for 2.

Ingredients

Method

  • 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.

Notes

Recipe reproduced with permission of Good Food Channel.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Pan-fried Duck Breast with Braised Endive.

 
 

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