Duck breast with orange celery salad

Ingredients

• 2 large duck breast fillets (about 300 g)
• Salt
• Pepper (freshly ground)
• 1 Red Onion
• 1 red chicory
• 4 oranges
• 1 tsp Honey
• 1 tbsp white balsamic vinegar
• 4 tbsp Vegetable oil
• chili flakes
• celery greens (for garnish)

Instructions

1. 1.

   Preheat the oven to 100°C fan.

2. 2.

   Wash, dry, and score the duck breasts in a diamond pattern. Season with salt and pepper, then sear skin-side down in a hot pan for about 5 minutes until browned. Flip briefly and place on a parchment-lined baking tray. Roast in the preheated oven for 35-40 minutes to medium‑rare.

3. 3.

   Peel and halve the onion, slicing into thin strips. Wash and trim the chicory, removing the tough core and cutting leaves smaller if needed. Thoroughly peel the oranges, cut out the segments, squeeze remaining flesh, and mix with honey, balsamic vinegar, and oil. Season with salt and chili flakes.

4. 4.

   Arrange orange segments and onion slices on plates. Top with sliced duck breasts and drizzle with dressing.

5. 5.

   Serve garnished with celery greens.