AS SEEN ON THE
SUMMER CHEF’ S
KITCHEN TABLE
Brin Pirathapan
Orange-Glazed Duck Breast & Bitter Leaf Salad
SERVES 2-4
FOR THE DUCK
• 2 duck breasts
FOR THE DRESSING
• 50ml orange juice
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp cider vinegar
• 1 tbsp olive oil
FOR THE SALAD
• 2 peaches, stoned and cut into segments
• 2 chicory heads, base removed and leaves separated
• 40g rocket
• 250g burrata
1 Prepare the duck breasts by removing the tender, any excess skin, and any sinew or silver skin from the underside. Score a criss-cross pattern across the skin, then season with salt and pepper.
2 Place the duck breasts skin-side down in a cold frying pan, then set over medium heat to allow the fat to render. When the skin is golden and crisp, flip the breasts over and cook the flesh side until it gains some colour. Remove the duck from the pan when it reaches 54 ° C and leave to rest.
3 Combine the dressing ingredients in a small saucepan over medium heat and stir well. Once the liquid starts to thicken, reduce the heat and let it bubble for 2 minutes, then pour the dressing over the resting duck breasts.
4 In a separate pan over medium-high heat, add a drizzle of olive oil and place the peach segments cut-side down. Once coloured, turn them over and cook the other side until lightly charred. Set aside.
5 Place the chicory leaves, rocket and charred peaches in a large bowl, drizzle with a little of the dressing and toss to coat. Arrange the salad over a serving platter, tear the burrata over the top, then slice the duck breasts and lay over the salad.
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