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Pan-fried duck breasts in a citrus dressing

By Phillippa Cheifitz
2-3
Easy
5 minutes
10 minutes

Ingredients

  • 2 portions free-range duck breasts
  • Sea salt and freshly ground black pepper
    • For the citrus dressing

  • 1/3 cup peanut oil
  • 1/3 cup sunflower oil
  • 1/3 cup fresh orange juice
  • 1 t Dijon mustard
  • 1 clove garlic, crushed
  • 1 t soya sauce
  • 1 t honey
  • Sea salt and freshly ground black pepper

Method

Rinse 2 free-range duck breast portions and pat dry. Season with salt, pepper and ground ginger. Prick the skin very well.

Place skin side down in a cold pan. Turn on to a low heat and cook slowly until the skin is crisp and brown.

Flip over and quickly cook the other side. Take care not to overcook as duck is best served slightly pink and moist.

Remove with tongs and allow to rest for a few minutes. Slice and mix with the citrus dressing and serve on a mix of greens.