Pan-fried duck with soft herb and grapefruit slaw
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Pan-fried duck with soft herb and grapefruit slaw
Serve this duck dish with basmati rice for a delicious midweek dinner
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
360Kcal
Fat
21gr
Saturates
4gr
Carbs
8gr
Sugars
8gr
Fibre
4gr
Protein
33gr
Salt
0.9gr
Lizzie Kamenetzky
Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Lizzie Kamenetzky
Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Ingredients
- 4 duck breasts
- 1 tsp sea salt
- 1 tsp fennel seeds
- 1 red or pink grapefruit
- 1 large cucumber
- 2 large carrots, peeled
- 5 sprigs of tarragon, leaves only
- 12-16 mint leaves
- 1⁄2 x 25g pack chives
- a large handful of flat-leaf parsley or chervil, chopped
- 3 tbsp extra-virgin olive oil
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Score the skin of the duck with a sharp knife. Mix the salt and fennel seeds together and rub all over the duck breasts.
- Heat an ovenproof frying pan over a medium-high heat. Add the duck breasts, skin-side down, and cook for 6-8 minutes without moving, until the skin is golden and most of the fat has rendered off. Pour off the fat and discard. Turn over the duck breasts, transfer the pan to the oven and roast for 7-8 minutes, for slightly pink meat.
- Meanwhile, slice the skin and pith from the grapefruit and cut out the segments. Halve any that are large and put them all in a serving bowl. Squeeze any juice from the leftover membrane into the bowl.
- Finely julienne or ribbon the cucumber and carrots and add to the bowl. Roughly chop the herbs, add to the bowl and toss with the oil and plenty of seasoning.
- Once the duck is cooked, allow it to rest for 5-10 minutes in the pan. Pour any juices into the slaw. Slice the duck breasts and serve with the slaw and basmati rice.
Chef quote
An unusual pairing perhaps, but one that really works. The tender, slightly gamey duck with the bittersweet citrus and crunchy vegetables are all brought together with generous handfuls of summer herbs
