Pan roasted duckling breast
Preparation time: 10 minutes
Cooking time: 3 minutes
Ingredients:
Featured in:
December 2011
Cooking time: 3 minutes
Ingredients:
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
Featured in:
December 2011
METHOD
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.
Archives
Never miss a copy!
Big savings when you take out a subscription.
The Evergreen Care Trust have launched their 2026 'Christmas Cracker' charity raffle, with 25 daily draws taking place in December. All profits will help support isolated older adults in the local community to live happier, healthier and more connected lives. To enter, please scan the QR code below or visit www.zeffy.com/en-GB/ticketing/the-evergreen-care-trusts-christmas-cracker--2026