Recipe Ingredient

Quick Crispy Duck

• 2 Duck Breast Fillets, skin on
• 1 oz. Fresh Sage
• 1/2 lb. Purple Broccolini
• 1 Large Oranges
• 15 oz. Canned Cannellini Beans

• Score the duck skin, rub all over with sea salt and black pepper, then place the fillets skin-side down in a cold non-stick frying pan and turn the heat on to medium. Cook for 8 minutes without moving the duck, until the fat is well rendered, and the skin is golden and crisp. Turn the duck over and cook for a further 4 minutes, basting with the fat.
• Meanwhile, pick the sage leaves. Trim the broccolini stalks, halving the stems lengthways. Top and tail the orange, trim off the skin and slice into rounds or segments, and toss with 1 teaspoon of red wine vinegar and a small pinch of salt and pepper.
• When the time's up, remove the duck to a plate and rest, leaving the pan on the heat. Add the sage leaves for 1 minute, or until crispy, jiggling the pan occasionally and transferring them to the duck plate as you go. Cook the broccolini in the pan for 4 minutes, or until lightly charred. Pour in the beans (juices and all), then cover and cook for 3 minutes.
• Season to perfection, divide between plates and drizzle over any resting juices. Slice the duck and range on top, and scatter over the crispy sage and orange.