Roast duck breast with braised chicory and pistachios

Roast duck breast with braised chicory and pistachios

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Although some people think it’s tricky, duck is pretty easy to cook. The key is to get the fat well rendered and crisp; it’s also important to rest the meat well. I like my duck cooked medium or medium-rare. Braised chicory is lovely with the duck but fennel, Jerusalem artichokes and leeks work well too, and they can be cooked in the same way. For the dressing, you can use roasted hazelnuts or peanuts instead of pistachios if you like.

Ingredients

Quantity Ingredient
4 duck breasts, trimmed and fat scored
sea salt
freshly ground black pepper

For the chicory

Quantity Ingredient
4 heads chicory, halved lengthways
olive oil, for cooking
2 shallots, peeled and chopped
2 garlic cloves, peeled and finely chopped
1 orange, finely grated zest and juice
2 tablespoon clear honey
1 tablespoon wholegrain mustard
400ml Chicken stock

For the pistachio dressing

Quantity Ingredient
100g shelled roasted and salted pistachio nuts
100ml olive oil

Method

  1. To cook the chicory, preheat your oven to 180°C. Place a large frying pan over a medium heat and add a drizzle of olive oil. When hot, add the chicory, cut side down, and season with salt and pepper. Cook for 2 minutes until the chicory begins to colour. Flip the chicory over and cook for another 2 minutes then transfer to a medium oven dish.
  2. Add the shallots and garlic to the pan with a little more oil and cook for 1 minute. Add the orange zest, honey and mustard and cook for another minute. Pour in the stock and orange juice and bring to a simmer. Add a pinch of salt and tip the contents of the pan over the chicory. Cook in the oven for 20 minutes.
  3. Meanwhile, wipe out the frying pan and place over a medium-high heat. Season the duck breasts with salt. When the pan is hot, add the duck breasts, fat side down. Cook for 5 minutes, controlling the heat so that they sizzle gently in the rendered duck fat, not fiercely. Turn the duck back onto the skin side and drain off any excess fat. Cook for another 8–10 minutes, then transfer to a warmed plate.
  4. Leave the duck breasts to rest for 10 minutes. When the chicory is ready, remove from the oven and rest it with the duck.
  5. Meanwhile, for the dressing, blitz the pistachio nuts and olive oil together in a small food processor for a minute.
  6. Share the chicory between warmed plates and spoon the dressing over and around. Slice the duck breasts, arrange on the plates and serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again