July 2024 - Jason’s Warm Salad of Seared Duck Breast with Watercress, Radish, Fennel and Orange

Serves 4 as a starter sharing platter

Ingredients

1 large Duck Breast

1 pack Wirral Watercress, washed

1 bunch Radishes, halved with tops removed

1 head Fennel, thinly sliced with fronds reserved

1 small Red Onion, thinly sliced

4 small Oranges, filleted with juice reserved

1 tsp Fennel Seeds

Extra Virgin Olive Oil

Sea Salt

Black Pepper

Method

1. Heat a heavy base saute pan over a low to medium heat, season the duck then sear skin side down for 5-10 minutes, or until the fat has rendered and liquified and the skin is golden

2. Turn the duck breast over and continue cooking on a low heat for about 5 minutes, or until the duck is cooked to your liking. Meanwhile, add the radish halves to the pan, cut side down and keep on the heat with the duck

3. Remove the duck from the pan and rest in foil

4. Turn the radish halves over and allow the residual heat to continue cooking the radish after turning the heat off

5. Put the fennel seeds and orange juice in a liquidiser, then top up with three parts extra virgin olive oil. Liquidise until smooth and emulsified

6. Season and dress the watercress with a spoonful of the orange and fennel seed dressing before arranging on a serving platter

7. Season and dress the sliced fennel and red onion with a spoonful of the orange and fennel seed dressing, then arrange on top of the watercress

8. Carve the duck breast into thin slices and arrange on the salad

9. Add the orange fillets and a spoonful of the dressing into the radish pan and stir or toss the contents of the pan together, then spoon over the duck and salad

10. Garnish with the fennel fronds and another drizzle of the dressing

11. Enjoy!