Quick crispy duck
Creamy white beans, charred broccoli, orange & sage
Quick crispy duck
Creamy white beans, charred broccoli, orange & sage
“Celebrating some classic French ingredients, this exciting dish is about big flavour and texture, but minimum work. Plus, it’s on the table in only 20 minutes, making it a perfect midweek dinner for two. ”
Serves 2
Cooks In22 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 479 24%
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Fat 16g 23%
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Saturates 4.1g 21%
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Sugars 12.1g 13%
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Salt 1.2g 20%
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Protein 54.1g 108%
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Carbs 29.9g 12%
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Fibre 11.7g -
Of an adult's reference intake
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Ingredients
- 2 x 150g free-range duck breast fillets, skin on
- 2 sprigs of sage
- 200g purple sprouting broccoli
- 1 large juicy orange
- 1 x 400g tin of white beans
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Method
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 broccoli stalks, halving the stems lengthways. Top and tail the orange, trim off the skin and either 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 broccoli 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.
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 broccoli 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.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited