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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.