Pan-fried duck breast with braised salsify and endive
Pan-fried duck breast makes a decadent meal for two. Perfect for a weekend treat.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the pan-fried duck breast
For the braised salsify and endive
- 50g/1¾oz unsalted butter
- 6 sticks salsify, peeled and cut into batons
- 2 red endives, 1 cut in half and 1 leaves separated
- 2 green endives, 1 cut in half and 1 leaves separated
- 1 blood orange, juice only
- 200–300ml/7–10fl oz chicken stock
For the dressing
- 3 tbsp olive oil
- 1 lemon, juice only
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Heat a frying pan over a medium heat, once warm place the duck breast skin-side down with the thyme and render the fat for 5 minutes.
Turn the duck over and place in the oven for 10–15 minutes. Once removed from the oven brush with the honey and leave to rest.
To make the braised salsify and endive in an orange butter sauce, melt the butter in a sauté pan over a medium heat and fry the salsify and halved endives until golden-brown. Add the orange juice and chicken stock and cook for 8–10 minutes or until the vegetables are soft.
To make the dressing, whisk the oil, lemon juice and salt and pepper together in a large bowl. Add the endive leaves and mix well to coat.
Slice the rested duck breast.
Divide the braised salsify and endives between two serving bowls, top with the sliced duck and finish with the dressed endive leaves.
