Jamie Oliver's Quick Crispy Duck
This succulent duck dish is about big flavor and texture, but minimum work. Plus, it’s on the table in only 20 minutes, making it a perfect midweek dinner for two.
Ingredients
- 2 5-oz duck breast fillets skin on
- 2 sprigs of sage
- ½ lb purple broccolini
- 1 large juicy orange
- 1 15-oz jar of cannellini beans or 15 oz canned cannellini beans
Instructions
- Score the duck skin, rub all over with sea salt and black pepper, then place the fillets skin-side down in a cold non-stick frying pan and turn the heat on to medium. Cook for 8 minutes without moving the duck, until the fat is well rendered and the skin is golden and crisp. Turn the duck over and cook for a further 4 minutes, basting with the fat.
- Meanwhile, pick the sage leaves. Trim the broccolini stalks, halving the stems lengthways. Top and tail the orange, trim off the skin and slice into rounds or segments, and toss with 1 teaspoon of red wine vinegar and a small pinch of salt and pepper.
- When the time’s up, remove the duck to a plate to rest, leaving the pan on the heat. Add the sage leaves for 1 minute, or until crispy, jiggling the pan occasionally and transferring them to the duck plate as you go.
- Cook the broccolini in the pan for 4 minutes, or until lightly charred. Pour in the beans (juices and all), then cover and cook for 3 minutes. Season to perfection, divide between plates and drizzle over any resting juices. Slice the duck and arrange on top, and scatter over the crispy sage and orange.
Nutrition
Carbohydrates: 29.9gProtein: 54.1gFat: 16gSaturated Fat: 4.1gFiber: 11.7gSugar: 12.1g