Ingredients
Duck breasts
Sticky orange sauce
Method
1.Make caramelised fennel oranges: Peel and thickly slice three of the oranges; place in heatproof bowl. Remove the rind from one of the remaining oranges with a zester. Squeeze the remaining oranges; you will need ½ cup juice. Stir sugar, seeds and the water in small saucepan, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, without stirring, until syrup starts to caramelise. Add rind, juice and liqueur to pan. Reduce heat, simmer, uncovered, about 5 minutes or until rind softens; remove from heat. Add vinegar; pour over oranges in bowl. Cool 10 minutes.
2.Season duck. Cook duck, skin-side down, on heated grill plate (or grill or barbecue) over high heat about 5 minutes or until skin is crisp. Turn duck, cook a further 5 minutes or until duck is almost cooked through. Transfer to plate; cover, stand 5 minutes.
3.Reserve fennel fronds. Slice fennel finely on a V-slicer or mandoline. Combine fennel, fronds and radicchio leaves in medium bowl. Drizzle with 2 tablespoons orange syrup from caramelised fennel oranges then combined oil and vinegar; season to taste.
4.Serve duck and fennel salad with warm caramelised fennel oranges and sticky sauce.
This recipe also works well for chicken breast.
Note
