Duck with Red Chicory, Orange, Walnuts and Beetroot

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
1 duck breast
Pinch of Chinese 5 spice
2 cooked beetroots, diced
1 orange, segmented and diced
2 red chicory, separated into leaves
10g walnuts, broked
Splash of red wine vinegar
Pinch of sugar
Drizzle of walnut oil
Sprig mint, julienned

Season the duck breast with salt and five spice. Place skin side down in a frying pan and start to cook.

Cook for 5 minutes or until the skin is golden brown and crispy, flip over and cook for a further 5 mins. Take out of the pan and leave top rest.

Place the beetroot, orange and walnuts in a bowl. Season, add the vinegar, oil and sugar. Remove the duck skin and cut into strips and reserve. Dice the duck meat and add to the bowl.

Lay the chicory leaves on a plate and carefully spoon the duck and beetroot mixture into each one. Top with the shredded duck skin and finish with the mint.

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