Honey roasted duck breast , with orange reduction
Honey roasted duck breast with orange reduction
Serves 2 people
Gressingham duck breast 2 each
Chanterney carrots 3 each
Curly kale 80g
Clear honey 100ml
Orange juice 150 ml
Parsley bunch. 1/2
Olive oil 150ml Ground black pepper
Trim the excess fat from the duck breast and score the skin season with salt and pepper.
Blanch the kale in boiling salted water and refresh with cold iced water. Peel the chanterney carrots and boil in salted water , cook until to the bite . Cut into equal parts and char with a blow torch Place the orange juice in a sauce pan add the honey and reduce until the liquid will coat the back of a spoon.
for the parsley oil , blanch the parsley in boiling water , refresh in iced water remove the excess water , then blend with olive oil in a liquidiser then pass through a fine sieve .
Cook the duck breast skin side down until pink allow to rest for 8 minutes, then cut showing the cooking temperature . Reheat the other ingredients and assemble the dish .