Ingredients
Method
- Duck Breast
- 1 Orange
- Pea Shoot Salad
- Sea Salt
- Ground Black Pepper
Method
- Pre-heat the oven to 200 deg c
- Score the duck skin diagonally, rub with sea salt and ground black pepper and place skin side down in a cold pan. Then place the heat on a high setting and sear for 6 minutes or until the skin turns golden / charred.
- Before removing the duck from the pan, sear the meat side for 1-2 minutes and remove.
- Grab an oven dish and place the duck skin side up and pop in the oven for 10 minutes. After which leave the duck to rest wrapped in tinfoil.
- While the duck rests, peal the orange and chop into rounds. Using the frying pan, fry the orange on a high heat in the duck juices.
- Finely slice the duck placing on top of the pea shoots dotting the charred orange slices around the plate.
- Dress the plate with left over duck juices and serve with garlic ciabatta!
30 Minutes