Wednesday 13th December 2017
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Preparation time: 10 minutes
Cooking Time: 3 minutes

4 duckling breasts
Small pinch of ground nutmeg
2 large oranges
150g Brussel sprouts
1 tablespoon of pink peppercorn
1 teaspoon of Dijon mustard
2 tablespoons of rice vinegar
100ml of rapeseed oil
Salt to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted duckling breast, orange, pink peppercorn and Brussels sprouts salad

Trim the duckling breasts and score the skin side. Season with salt and nutmeg and pan roast in a hot nonstick pan without oil, skin side first for 1 minute each side and set aside to rest.

Peel and wash the Brussel sprouts then blanch in boiling salted water for 1 minute. Drain and soak in iced water for 5 minutes.

Zest the oranges, place them in a bowl, peel the oranges and with a paring knife cut the fillets from the oranges and place them in the centre of the plate. Squeeze the juice from the oranges and add to the zest. Add the rapeseed oil, rice vinegar, mustard and pink peppercorn and mix well. Let it infuse for 1 hour and just before serving toss the drained sprouts with the vinaigrette.

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