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Glazed duck breast bites, chicory and citrus-vanilla reduction

  • 50 min
    • Preparation 20 min
    • Cooking 30 min

Ingredients

2 People
  • 1 Duck breast
  • 1 tsp. Ground Szechuan pepper
  • 1 tsp. Chili flakes
  • 1 tsp. Dukkah spice mix
  • 1 Chicory
  • 4 Organic oranges
  • 0.5 Lemon
  • 0.5 Vanilla pod
  • 1 tbsp. Butter
  • 1 tbsp. Honey
  • 1 tbsp. White sesame seeds
  • 1 tsp. Olive oil
  • 1 Oregano or thyme

Preparation

Step 1
Cut off the bottom of the chicory and remove the leaves from the stalk. Place in a bowl of lukewarm water for 15 minutes to dissolve the bitter substances.
Chicory
Step 2
Once the duck is in the oven and the drippings have cooled a little, add the honey, sesame seeds and butter to the pan (remove some of the duck fat first if necessary).
tbsp. Butter
tbsp. Honey
tbsp. White sesame seeds
Step 3
Peel a quarter of an orange with a peeler, preferably without the white inside. Squeeze the oranges and lemon, reduce the juice and scraped vanilla bean in a small saucepan by ¾ until the juice thickens. Now stir in the contents of the pan.
Organic oranges
Lemon
Vanilla pod
Step 4
Spread the chicory leaves on the plate, cut the duck breast into the desired size, spread the duck slices on the lettuce leaves. Pour the citrus-vanilla reduction over the top and garnish with the Szechuan chili dukkah mixture and herbs.

Cooking

Step 1
Heat up a frying pan. Once hot, roast the Szechuan pepper in it for 1 minute. Add sesame seeds and roast for 1 minute as well, constantly swirling the pan so nothing burns. Place in a small bowl and mix with dukkah and chili flakes.
tsp. Ground Szechuan pepper
tsp. Chili flakes
tsp. Dukkah spice mix
tbsp. White sesame seeds
Step 2
Slightly score the duck breast on the skin side and add plenty of salt. Fry in a pan without oil over medium heat for about 5-8 minutes until crispy. Then turn over for a minute to seal the meat fibers. Season with pepper and cook at 100°C on the oven rack for 30 minutes.
Duck breast