Duck With Pink Grapefruit & Chicory Salad
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1 knob butter
- 4 duck breasts, 150 g each, skin on and scored in a crisscross pattern
- 1 handful fresh rosemary stalks
- 2tablespoons balsamic vinegar
- 1 head chicory, leaves separated
- 1 bulb of fennel, trimmed and finely sliced
- 2 pink grapefruits, peeled and segmented
- 1 pinch salt
- 1 pinch freshly ground black pepper
Method
Step 1 of 4
Preheat the oven to 200°C. Melt the butter in a large non-stick frying pan over a high heat, then add the duck breasts, skin-side down, and the rosemary. Cook the breasts for 2-3 minutes on each side until golden all over. Increase the heat, add half of the balsamic vinegar, and let it simmer for a few minutes, scraping up any bits from the bottom of the pan with a wooden spoon.
Step 2 of 4
Transfer everything to a roasting tin, and roast in the oven for 15-20 minutes until cooked to your liking.
Step 3 of 4
Meanwhile, prepare the salad. Mix together the chicory and fennel, add the grapefruit segments, and toss gently. Drizzle over the remaining balsamic vinegar, and season with salt and black pepper.
Step 4 of 4
To serve, slice each duck breast in two, and serve with the salad.
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