• 2 duck breasts
  • 2 heads of chicory
  • 1 tbsp honey
  • 100ml orange juice
  • 25ml soy sauce
  • 50g butter


Cook time: 30 mins. Serves 2

Chicory might not be the first vegetable that jumps to mind when you think ‘fine dining’ but the textures & flavours work soo well in this dish. The orange & honey compliments the duck without over powering it. I served this one with a carrot puree, fondant potatoes & a red wine reduction.


Score & season the duck breasts and place skin side down in a non stick frying pan over a medium-high heat. Leave for 6-8 minutes, before turning and leaving for another 5-6 minutes. This cooking time with leave a pink centre, if you prefer more well done, then leave for longer on each side. Remove from the pan and set aside to rest.

Drain/remove the excess fat/oil from the pan. Slice the chicory in half and brush with the honey. Over a medium-low flame, place the chicory, cut/flat side down in the pan and allow to caramelise for 3-4 minutes. Then add the soy sauce, orange juice and the butter. Cover and leave for 15 mins.

Slice the duck to your liking, remove the chicory from the pan, and artfully lay it over the top.

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