Duck with pink grapefruit and chicory salad

SERVES 4

Ingredients:

1 tbsp butter

4 boneless duck breasts, about 5½oz (150g) each, skin on and scored in a crisscross pattern

handful of fresh rosemary sprigs

2 tbsp balsamic vinegar

2 pink grapefruits, peeled and segmented

1 small head chicory (curly endive), leaves separated

1 fennel bulb, trimmed and thinly sliced

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Melt the butter in a large nonstick frying pan over high heat, then add the duck breasts, skin-side down, and the rosemary. Cook the breasts for 2–3 minutes on each side until golden all over. Increase the heat, add half of the balsamic vinegar, and let simmer for a few minutes, scraping up any bits from the bottom of the pan with a wooden spoon.

2 Transfer everything to a roasting pan, and roast in the oven for 15–20 minutes or until cooked to desired doneness.

3 Meanwhile, prepare the salad. Combine the grapefruit segments, chicory, and fennel, in a bowl. Toss gently to mix. Drizzle in the remaining balsamic vinegar, season with salt and pepper, and toss again.

4 To serve, divide the salad equally among 4 plates. Cut each duck breast in half, then slice diagonally. Place sliced duck on top of each salad.

Duck with pink grapefruit and chicory salad