Description
An elegant blend of crispy roast duck breast and bitter radicchio, tied together with a zesty orange and honey glaze.
Ingredients
Scale
- 2 duck breasts
- 1 head of radicchio, torn
- 1/2 cup fresh orange juice
- 2 tbsp honey
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 shallot, minced
- Salt and black pepper to taste
Instructions
- Score the duck skin in a crosshatch pattern without hitting the meat.
- Place duck skin-side down in a cold skillet and cook over medium heat until skin is golden and crispy.
- Flip duck and cook for 3-5 minutes until medium-rare; remove and let rest for 10 minutes.
- In the same pan, simmer orange juice and honey until reduced to a thick glaze.
- Whisk olive oil, vinegar, minced shallots, and a bit of orange juice for the dressing.
- Toss radicchio with the dressing and arrange on a platter.
- Slice duck, place on greens, and drizzle with the orange glaze.