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.


  • 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


  • 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.


Recipe reproduced with permission of Good Food Channel.

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