Servings
2
Prep time
Cook time
Recipe
Ingredients
- 2 duck breasts, trimmed (vegetarian option, pan-seared halloumi)
- Juice 1 orange
- ½ tsp fresh ground pepper
- Duck fat rendered from duck (see recipe)
- ½ cup dry white wine
- 1½ cups good-quality chicken stock
- 60g unsalted butter
- 1 tbsp orange zest (approx. 1 orange)
- ½ cup hazelnuts, toasted & roughly chopped
- 1 radicchio
- ½ cup shaved parmesan
Method
- Preheat oven to 180°C.
- Score and season the duck skin. Place the duck in a cold heavy-based pan, skin side down. Turn the heat to medium and slowly render the fat from the skin until the skin is golden. This should take about 5-7 mins. Once golden and crispy, turn the duck over to seal the flesh. Pop the duck breasts flesh side down in a tray and place in the oven until medium rare, about 5-7 mins. Remove from the oven, cover and rest for 5 or so mins.
- Deglaze the pan the duck was cooked in with white wine on high heat. Using a wooden spoon, scrape the pan and let the wine reduce until the pan is almost dry. You want about 1-2 tbsp of liquid. Once reduced, add chicken stock and reduce by half. Remove pan from heat, add the butter, and swirl gently until incorporated. Add the orange zest and juice then season with salt and black pepper to taste.
- Mix the vinaigrette, then drizzle over salad ingredients and toss. Slice the duck into three and dress with the orange pan sauce. Season to taste.
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