A dish that showcases how beautifully roast duck pairs with chicory and oranges.
Ingredients
- Rapeseed oil: 2 tablespoons
- Duck: 1
- Oranges: 3
- Chicory: 6
- White wine vinegar: 1 tablespoon
- White wine: 125 ml
- Curry powder: 1 tablespoon
- Fresh mint: 2 grams
- Mixed salad greens: 150 grams
- Dijon mustard: 1 teaspoon
- Olive oil: 6 tablespoons
- Raisins: 80 grams
- Salt: 1 pinch
- Black pepper: 1 pinch
- Butter: 20 grams
Preparation
- Boil 2 oranges in a pot of boiling water for about 30 seconds (this will soften the skins and remove bitterness). Drain and quench with cold water.
- Wash 6 chicory heads under running water. In a pot, heat 3 tablespoons of olive oil, add butter (about 10-15 grams), and fry the chicory.
- Once the chicory lightly browns, flip them to the other side. Add 80 grams 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 vinaigrette). Add the blanched oranges.
- When the contents of the pot start to boil, reduce the heat. Cover and simmer for about 30 minutes.
Duck:
- Prepare the duck (you will use the breasts 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 grams), and fry the duck meat (breasts and legs) skin side down. Flip.
- 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 pieces of meat 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. Place the chicory on a cutting board, trim off the stems.
- Place the pot in which the duck and chicory were roasted back on the stove, heat up the remaining juices, orange zest, and raisins. Add pepper and salt to the sauce.
Serving:
Slice the chicory in half lengthwise (trim off the stems) and arrange on a plate. Place 4 pieces of duck meat on the chicory, and arrange the remaining chicory on top of the duck. Pour the hot sauce over everything. Garnish with orange slices and mint leaves.
