Duck flavoured and lacquered with orange - Belberry

Ingredients

• Heat up your frying pan. Cut in the fat edge, season with pepper and a little coarse salt and fry, first at the fatty edge, in the pan.
• Fry 2 minutes on each side. Remove the duck breast out the pan, pour over the orange brine
• Cook further in a preheated oven at 160°C till ready
• Use the same pan to fry the halved chicory stems and brown them briefly
• Drain the fat and distribute the orange quarters and the rest of the brine to the chicory. Let it cook under the lid
• Remove the chicory and oranges from the pan and reduce half of the cooking juices to a fantastic savoury sauce
• Arrange slices of duck and finish with the chicory and the candied orange parts