Pan-fried duck breast with braised salsify and endive

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Slice the rested duck breast.

7. 7

   Divide the braised salsify and endives between two serving bowls, top with the sliced duck and finish with the dressed endive leaves.

1 serving ≈ 340 g

Nutrition values are estimates. - means data is unavailable.