Pan-fried Duck Breast with Braised Endive
Recipe by James Martin from James Martin's Brittany
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.
Serves 2
Ingredients
- 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
- 45g unsalted butter
- 2 heads of white endive, leaves separated
- 2 tsp caster sugar
Method
- 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.
- 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.
- 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.
- 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.
- Slice the cooked duck breasts and serve with the chicory and orange sauce spooned over the top.
Notes & Tips
Recipe reproduced with permission of Good Food Channel.
