Name: Duck Breasts with Chicory Recipe | Mediterranean Style
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 tbsp (15 ml) lemon juice; 4 heads of chicory; 4 duck breasts, about 4-6 oz (115-175 g) each; 1 tbsp (15 ml) clear honey; 1 tbsp (15 ml) sunflower oil; salt and ground black pepper; #For the puree#; 1 cooking apple, peeled, cored and sliced; 6 oz (175 g) plums, halved and stoned; 1 tbsp (15 ml) soft light brown sugar; 2/3 cup (¼ pint/150 ml) vegetable stock; 3 tbsp (45 ml) sherry; 2 tsp (10 ml) balsamic vinegar

Duck Breasts with Chicory Recipe | Mediterranean Style

A plum and sherry puree is the perfect accompaniment for glazed duck breasts with chicory.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Duck, Main Courses, Poultry

Cuisine Mediterranean

Servings 4

Calories 288 kcal

Ingredients

1 tbsp (15 ml) lemon juice
4 heads of chicory
4 duck breasts, about 4-6 oz (115-175 g) each
1 tbsp (15 ml) clear honey
1 tbsp (15 ml) sunflower oil
salt and ground black pepper
#For the puree#
1 cooking apple, peeled, cored and sliced
6 oz (175 g) plums, halved and stoned
1 tbsp (15 ml) soft light brown sugar
2/3 cup (¼ pint/150 ml) vegetable stock
3 tbsp (45 ml) sherry
2 tsp (10 ml) balsamic vinegar

Instructions

Preheat the oven to 425°F (220°C/Gas 7). #To Make the Plum Puree# Put the apple, plums, sugar and stock into a saucepan. Bring to the boil, lower the heat and simmer for 10 minutes until the fruit is soft. Press the fruit through a strainer into a bowl and set it aside.
Duck-Breasts-with-Chicory-Recipe-Mediterranean-Style-steps
#To Cook the Main Dish# Stir the lemon juice into a saucepan of lightly salted water and bring to the boil.
Cut the heads of chicory length-ways into quarters and add to the pan. Cook for 3 minutes, then drain and set aside.
Score the duck breasts, brush with honey and sprinkle with a little salt. Transfer to a baking sheet and bake for 6-9 minutes, depending on weight.
Brush the chicory pieces with oil and place them alongside the duck. Bake for 6 minutes more.
Stir the sherry and balsamic vinegar into the puree and season to taste with salt and pepper.
Arrange the chicory pieces on a platter. Slice the duck breasts and fan them out on top of the chicory. Spoon the puree over the top and serve.

Keyword Duck recipe