Pan-fried duck breast with braised salsify and endive

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pan-fried duck breast

  • 1 duck breasts, skin scored
  • 1 sprig fresh thyme
  • 2 tbsp runny honey

For the braised salsify and endive

  • 50g/1¾oz unsalted butter
  • 6 sticks salsify, peeled and cut into batons
  • 2 red endives, 1 cut in half and 1 leaves separated
  • 2 green endives, 1 cut in half and 1 leaves separated
  • 1 blood orange, juice only
  • 200–300ml/7–10fl oz chicken stock

For the dressing

  • 3 tbsp olive oil
  • 1 lemon, juice only
  • salt and freshly ground black pepper
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