Duck Breasts with Chicory Recipe | Mediterranean Style
A plum and sherry puree is the perfect accompaniment for glazed duck breasts with chicory.
- 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
- 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. #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.