Seared Duck Breast With Beet Slaw - cooking recipe

Ingredients

2 None oranges, peeled, pith and membranes separating segments removed, any juice collected
4 tbsp lemon juice
1-1 1/2 tsp sugar
5 tbsp olive oil
250 g carrots, peeled and grated
750 g raw beetroots, peeled and grated
4 None small duck breasts (about 250g each), skin removed and cut into narrow strips
200 ml soured cream
2 tbsp mayonnaise
None None Pinch of cayenne pepper
1 slice white bread, crumbled
8 sprigs fresh flat-leaf parsley, finely chopped

Preparation

Preheat the oven to 175\u00b0F. In a bowl, mix the orange juice, lemon juice and sugar and season with salt and black pepper. Gradually whisk in 2 tbsp oil. In a separate bowl, mix the carrots, beets and orange segments. Toss with the dressing.
Season the duck breasts with salt and black pepper. Heat 3 tbsp oil in a frying pan and sear the meat over a high heat until browned on all sides. Transfer to a roasting pan and roast for 20 mins.
In a bowl, mix the sour cream, mayonnaise and cayenne pepper and season with salt. Heat a frying pan and fry the duck skin until crispy. Drain on paper towels. Drain the fat, leaving 1-2 tbsp in the pan. Add the breadcrumbs to the pan and fry for 1-2 mins, until golden. Remove from the heat and stir in the parsley.
Remove the duck from the oven and allow to rest for 5 mins. Cut into slices and arrange on plates with the crispy skin and coleslaw. Sprinkle with the bread and parsley mixture and serve with the sour cream dressing.