Duck with Pink Grapefruit and Chicory Salad
By Cook Express
Published on 20 April 2022
Easy-peasy inspiration for after-work meals and simple entertaining.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 2 grapefruits, peeled and segmented
- 1 knob of of butter
- 4 duck breasts, skin on and scored in a crisscross pattern
- 1 handful of fresh rosemary stalks
- 2 tbsp of balsamic vinegar
- 1 head chicory, leaves separated
- 1 fennel bulb, trimmed and finely sliced
Method
Step 1
Preheat the oven to 200°C (400°F/Gas 6). Melt the butter in a large non-stick frying pan over a high heat, then add the duck breasts, skin-side down, and the rosemary. Cook the breasts for 2–3 minutes on each side until golden all over. Increase the heat, add half of the balsamic vinegar, and let it simmer for a few minutes, scraping up any bits from the bottom of the pan with a wooden spoon.Step 2
Transfer everything to a roasting tin, and roast in the oven for 15–20 minutes until cooked to your liking.Step 3
Meanwhile, prepare the salad. Mix together the chicory and fennel, add the grapefruit segments, and toss gently. Drizzle over the remaining balsamic vinegar, and season with salt and black pepper.Step 4
To serve, slice each duck breast in two, and serve with the salad.