Duck Breast with Orange Sauce and Italian Salad
Servings 2
Ingredients
- 2 Duck Breast well trimmed
- 4 spring onions finely chopped
- 1/2 tbs butter
- 150 gm grape tomatoes halved
- 200 gm green beans trimmed and blanched
- 1 onion small, diced
- 1 clove garlic minced
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 50 ml sweet balsamic reduction
- 100 gm feta cheese crumbled
Sauce
- 200 ml white wine
- 1/2 orange zest of
- 1 orange juice of
- Salt
- black pepper
- 1 tsp redcurrant jelly
- 1 tsp cornflour mixed with 1 tbs water
Instructions
- Score the skin of the duck breast with a sharp knife and season with salt, rub into the skin, leave to rest for a few minutes.
- Place the breast skin side down in a cold non-stick frying pan over a medium heat.
- As the fat is released, tilt the pan towards you and use a spoon to remove the liquid.
- Cook the breast for approximately 6 minutes, then turn it over and continue to cook for a further 4 minutes.
- Using tongs, turn the breast on its side to evenly sear the meat on all surfaces then remove the breast from the pan.
- Allow the breast to stand for 5 – 10 minutes before serving.
- Tip: to test doneness of the duck breast, press it with your finger – it should be firm but still springy to the touch.
- Remove all but 2 tbsp of the rendered fat, and butter and turn on the heat to medium high.
- Add onion and garlic and saute until onions become translucent.
- Add the tomatoes, beans, balsamic and herbs and toss with onions until the tomatoes have softened and the beans are warmed.
- Remove from the heat and plate ready for the duck. top with the crumbled cheese.
- Add all the sauce ingredients to the pan and bring to a rolling simmer over a high heat. Lower the heat and add the cornflour and combine. Lower the heat and simmer for 3 minutes.
- Slice the duck into 4-5 pieces and lay on top of the warm salad. Top with 2-3 tbsp of the sauce and serve.