This dish not only looked good, it smelled good and tasted even better. As there were two heads of chicory in the packet, I charred both and it was absolutely divine mixed with the duck and orange. I didn’t use figs for the simple reason I forgot to buy them but they would have been an excellent addition.
1 large orange
2 duck breasts
2 figs (optional)
1 teaspoon coconut oil
1 head chicory, broken into individual leaves
3 tablespoons chopped walnuts
2 tablespoons olive oil
Salt and pepper
Zest the orange and rub this into the duck breasts with a pinch of salt and a good grind of black pepper. Leave the duck breasts to marinate in the fridge for at least two hours, or up to 12 hours if you have time.
Heat a frying pan over a high heat and place the duck breast in, skin-side down first. Sear both sides for 2 minutes, then turn the heat down and medium and cook for another 10 minutes, flipping the breasts over every few minutes. Cook a little longer if you prefer your duck not too pink.
Slice the peel off the orange and cut into segments, and quarter the figs if using.
Heat a griddle pan with the coconut oil. Char the chicory leaves on both sides.
Serve the duck with the sliced orange, charred chicory, figs and walnuts and a drizzle of olive oil.
Recipe courtesy of Get the Glow by Madeleine Shaw.