Pan-fried duck breasts glazed with honey served with a salad of endives, walnuts and lardons with a sweet mustard dressing.
Prepare the duck breast by removing any sinew and trimming away any excess fat. Score the skin in a diamond shaped pattern making sure to not cut into the flesh.
Cook the lardons in a frying pan until crisp. Meanwhile cut the endive into 1/8s lengthways, pick and roughly chop the parsley leaves and break the walnuts into small pieces. Zest and juice the oranges and add to a small saucepan with the honey. Place over a high heat and reduce to approximately 1/4 of the original amount until syrupy.
Make your sweet mustard dressing by combining the mustard with the vinegar and the sugar. Whisk in the rapeseed and walnut oil and season with salt and pepper. Add the bacon fat. Taste and adjust with additional sugar if necessary.
Season both sides of the duck breast with salt and place skin side down in a cold frying pan. Cook over a medium high heat. Continue cooking until the skin is crispy and golden brown. Turn it over onto the flesh side and brown all of the flesh. Lower the heat and add the orange and honey reduction to the pan, roll the duck breast in this until glazed. Leave to rest for 5 minutes.
To serve, slice the duck breast thinly into 6 pieces. Dress the leaves with the mustard dressing and add the walnuts, parsley and lardons. Place a pile of leaves in the middle of your plate and arrange the duck slices on top. Drizzle round any of the resting juices.
«Try coating the prepared endive wedges in olive oil and grilling until charred prior to dressing them for a different flavour and texture. »