Duck fillet with orange and chicory

I had a leftover magret de canard in the fridge from our most recent trip to the south west, it is a fillet of duck with the skin attached. Usually you put in on a grill or in a pan and the fat of the skin will drip down. In a skillet you can use that fat to fry the duck.
However, I wanted a leaner version so I removed the skin and baked the fillet in some olive oil. I added chicory and some orange parts in honour of the classic Canard à l’orange.
Chicory has a bitter taste but of you removed the butt it will be less so. Some people add sugar to the pan,I do not.

The biggest producers of chicory are France, Belgium and Netherlands. France is now the world’s leading producer with 220,000 tonnes per year. France, people eat almost 3.6 kg of chicory per year.
Chicory is the most consumed fresh vegetable between November and March It is light and refreshing and contains few calories. It does contain an average of 2.7{4cde4f594ebc992dd9c13235afe1d83f0ef707c70b5a049696e6a42fcf7b49ed} fibre and has much vitamin C and vitamin B9.

Ingredients (for two)

  • Four chicory
  • One duck fillet
  • One orange
  • Two skewers
  • Pepper, oil
  • Grated Parmezan cheese

Steps

  1. Wash the chicory, pat them dry, cut them in half lengthwise and remove the tough white core at the butt. Put them in a pan with salted water and cook for 15 minutes.
  2. Take the skin from the fillet (or leave it if you prefer). Put some olive oil in a skillet and bake the duck for 15-20 minutes on all sides. Let it cool down.
  3. Peel the oranges and cut it in parts, trying to remove the skin between the parts as far as possible. The French call this “naked peeling” and it is a sophisticated technique with a small paring knife, but unless you want to make a big show of the dish, just try to get as much flesh and as little skin.
  4. Cut the duck in cubes and put it on skewers, add pepper.
  5. Drain the chicory, put it in an oven-proof dish, sprinkle with Parmezan.
  6. Arrange some orange parts around the skewers on another oven-proof plate and put the two in the oven at 90 °C for at least 10 minutes for the cheese to melt. Serve as soon as possible as the meat will continue to cook, be it slowly, in the oven.

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