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Magret à l’Orange
- Serves
6
- Difficulty
Medium
- Ready in
50 min
By Joanne Harris and Fran Warde
Published 2005
This is a summery version of the old classic, using chilli and fennel to spice up a sweet vegetable salad. Duck breasts should never be overcooked (I prefer mine to be just seared, so that the fat is crisp and sizzling); and in this case, the dish is best left to cool for a few minutes, to allow the flavours time to develop.
Ingredients
3 - zest and juice of
2 2
Method
Using a sharp knife, score the skin of each duck breast in a close criss-cross pattern. Put the orange zest and juice, chillies and half the oil in a bowl, add the duck breasts, coat them with the marinade, cover and leave for 1 hour.
Heat the remaining olive oil in a large frying pan. Take the duck from the marinade (keep the marinade) and put it into the pan, skin-side down. Fry for 5
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