Tonight I experimented with a rather crazy combination of strong flavours. Surprisingly it turned into a nice dish without any of the ingredients overpowering the other. I hope you enjoy making it and feel free to give any suggestions for improvement!For two portions: 2 duck breasts 1 large grapefruit 2 oranges 1 medium fennel some broccoli (I used tenderstem) 1 medium onion 1 small clove of garlic some stale bread olive oil, cyder vinegar, balsamic vinegar
Preheat the oven to 160°C.
Score the fatty side of the duck breasts crosswise. Heat a pan to medium heat and cook the breasts on the fat side for about 5-10 minutes (until its crispy brown). Turn over and brown the other side.
Cook the broccoli in a pot with water until cooked but still crunchy.
Place into a casserole dish and cook in the oven for another 10 minutes (estimate – depends on thickness of duck breast). Take out of the oven and wrap the duck breast into aluminium foil to rest for about 5 minutes.
In the meantime chop up the fennel (remove the green parts), the grapefruit and the oranges. Place into a large salad bowl.
If you have some, chop up stale bread and cook together with chopped onion and crushed garlic in the rest of the duck fat in the pan. Mix into the salad. Dress the salad with oil, vinegar, salt and pepper.
Take out the duck breast and season with salt and pepper. Slice and serve on top of the salad.
I served it with some left-over sauce from the Duck breast with Port and Orange sauce that I made the other day.
Printable PDF version: Duck on Grapefruit Fennel Salad