Duck breast salad with orange, thyme, chicory and PX sherry vinaigrette

Duck breast salad with orange, thyme, chicory and PX sherry vinaigrette

Ingredients
Serves 4

For the duck breast
2 duck breasts
15 g butter
1 sprig of thyme
1 tbsp pomegranate molasses
1 orange (juiced)

For the chicory salad
2 chicories
1 large navel orange
15 ml white wine vinegar
30 ml olive oil
1 tsp pomegranate molasses
Chopped thyme

Method

For the duck breast
1. Clean the duck breast from impurities and score the skin with a
sharp knife.
2. Season the breast with oil and salt.
3. Juice the orange.
4. Place a non-stick pan over medium heat and sear the duck breast on
the skin side. Press down the breast so the whole skin touches the
pan. Sear till the skin is golden brown and the fat is rendered down.
Remove the excess fat and add a spoonful of butter.
5. Gently roast the duck in the butter on both sides for about 30
seconds. Add the thyme and remove the duck from the pan.
6. Add the pomegranate molasses and the orange juice. Reduce this to a
gorgeous sticky jus. Place the duck breast back in the sauce and cook
in the oven at 180 °C to a core of 56°C. Remove from the oven and
leave it to rest for 7-10 minutes. Your final core temperature should
be between 58°C-60°C.

For the chicory salad
1. Clean and slice the chicory finely.
2. Remove the orange skin of the second orange with a sharp knife and
segment the orange parts.
3. Mix the white wine vinegar, olive oil and pomegranate molasses
with a whisk. Chop some thyme leaves finely and add these to the
vinaigrette. Finish with a pinch of salt.

To finish
Carve the duck breast into thin slices and lay them on the plate. Drizzle
with the sauce. Add a few spoons of vinaigrette to the orange segments
to marinate them. Dress the chicory salad with the vinaigrette and a
pinch of salt. Add the chicory, followed by the orange segments to finish.