Pan roasted duckling breast
METHOD
Trim the duckling breasts and score the skin side. Season with salt and nutmeg and pan roast in a hot nonstick pan without oil, skin side first for 1 minute each side and set aside to rest.
Peel and wash the Brussel sprouts then blanch in boiling salted water for 1 minute. Drain and soak in iced water for 5 minutes.
Zest the oranges, place them in a bowl, peel the oranges and with a paring knife cut the fillets from the oranges and place them in the centre of the plate. Squeeze the juice from the oranges and add to the zest. Add the rapeseed oil, rice vinegar, mustard and pink peppercorn and mix well. Let it infuse for 1 hour and just before serving toss the drained sprouts with the vinaigrette.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Celebrate International Women’s Day ![]()
![]()
At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
![]()
This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
![]()
Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
![]()
Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
