A dish that showcases how wonderfully roast duck pairs with chicory and oranges.
Ingredients
- Rapeseed oil – 2 tablespoons
- Duck – 1 piece
- Orange – 3 pieces
- Chicory – 6 pieces
- White wine vinegar – 1 tablespoon
- White wine – 125 ml
- Curry powder – 1 tablespoon
- Fresh mint – 2 g
- Mixed salad greens – 150 g
- Dijon mustard – 1 teaspoon
- Olive oil – 6 tablespoons
- Raisins – 80 g
- Salt – 1 pinch
- Black pepper – 1 pinch
- Butter – 20 g
Preparation
- Boil 2 oranges in a pot of boiling water for about 30 seconds (this will soften the skins and remove bitterness). Drain and shock with cold water.
- Wash 6 chicories under running water. Heat 3 tablespoons of olive oil in a pot, add butter (about 10-15 g), and fry the chicories.
- When the chicories lightly brown, flip them over. Add 80 g of soaked raisins, 1 tablespoon of curry powder, freshly ground black pepper, salt, 1/2 cup of white wine, and juice from 1 and 3/4 oranges (reserve 1/4 of the juice for the vinaigrette). Add the boiled oranges.
- Reduce the heat once the pot contents start to boil. Cover and cook for about 30 minutes.
Duck:
- Trim the duck (using breast and legs). Score the breasts on the skin side. Pour rapeseed oil (2-3 tablespoons) into a heavy-bottomed pot, add butter (about 10-15 g), when the butter melts, fry the duck meat (breasts and legs) skin side down. Flip over.
- Cover and place the pot in the preheated oven at 230°C for 20 minutes.
- After 20 minutes, remove the duck from the oven, transfer the meat pieces to the pot with chicory, and return the entire pot to the oven for another 20 minutes. After this time, transfer the duck to a plate and cover with another plate. Remove the chicories to a cutting board, and trim off any excess.
Serving:
- Cut the chicories in half lengthwise (remove any excess). Arrange 4 pieces of duck meat on top of the chicory, then place the remaining chicory on top of the duck. Pour the hot sauce over everything. Garnish with orange slices and mint leaves.
Serving Suggestion – Salad with Vinaigrette: Mix all the ingredients, season with pepper and salt. Drizzle with vinaigrette and mix with Mediterranean salad mix.
