Don't believe the assumption that duck is too fatty; skinless breasts are just as lean as turkey but superior in taste, as this recipe proves
Duck is as good for you as it is tasty – providing you remove the skin – and can be very easy to cook as this duck recipe demonstrates.
Ingredients (serves two)
- 2 duck breast fillets
- 2 tbsp vegetable oil
- 25g butter
- 125 ml Madeira or red wine
- 3 tbsp game or chicken stock
- 2 bulbs chicory (endive) leaves, separated
- 2 tsp olive oil
- Salt and pepper
- Pinch of sugar
- 4 tbsp whipping or double cream
- 2 Roast potatoes
- Toss the duck breasts in salt, pepper and pinch of sugar and lightly pan fry in butter and oil for two to three minutes each side and then set aside to rest.
- To make the sauce use the wine to clear the pan juices, add the stock and reduce until the sauce coats a wooden spoon, season to taste and keep warm.
- Heat a splash of olive oil and stir-fry the individual chicory leaves, add a pinch of sugar to help them caramelise along with some salt and pepper.
- Once the leaves are tender and turning brown add the cream, bring to the boil and reduce slightly.
- Serve with the duck placed on the chicory, the roast potato alongside and the sauce drizzled over the top.