Duck breast with fennel, orange and bread

Ingredients

For 1 serving

• Duck breast150 g
• Fennel150 g
• Orange1
• Black olives5
• Whole wheat bread60 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: December – March

Method

1. Score the skin of the duck breast in a diamond pattern with a sharp knife, without cutting into the meat, and salt it on both sides.
2. Place it skin side down in a cold frying pan, turn the heat to medium and cook for 6–7 minutes, pouring off the fat as it renders, until the skin is golden and crisp; turn it and cook for another 3–4 minutes for pink meat.
3. Move it to a board and rest for 5 minutes, so the juices settle back into the meat instead of running onto the board.
4. Meanwhile remove the fennel stalks and slice the bulb very thinly; peel the orange with a knife, removing skin and white pith, and cut out the segments, catching the juice.
5. Dress the fennel and orange with the collected juice, the oil, the black olives, salt and pepper.
6. Slice the duck on the diagonal and serve it on the salad with the wholemeal bread.