Pan roasted duckling breast

Preparation time: 10 minutes
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.



Never miss a copy!

Big savings when you take out a subscription.

DOWNTOWN COMPETITION: YOUR GLORIOUS GARDEN IMAGESAre you proud of what you’ve accomplished in your garden or outside space during 2020 & 2021? Have you grown something amazing, built the perfect arbour, created a sumptuous lawn or a snug sunspot packed with beautifully planted pots? Did Downtown Garden Centre help – with the seeds, a fantastic new lawnmower, some luxury garden furniture or smart looking gravel or slate for walkways? You took a photograph... right!? In Spring 2022 we’ll be launching the Downtown Spring Magazine in conjunction with Lincolnshire Life Magazine and we’re looking for a wonderful front cover shot. T&Cs apply. To see full details of Terms and Conditions which apply to entries submitted for this competition go to: www.oldrids.co.uk/spring-garden-competition ... See MoreSee Less

2 weeks ago  ·