Pan-fried duck breast with salsify and endive recipe
 Pan-fried duck breast makes a decadent meal for two. Perfect for a weekend treat. 1 duck breasts, skin scored1 sprig fresh thyme2 tbsp runny honey 1 duck breasts, skin scored 1 sprig fresh thyme 2 tbsp runny honey 50g/1¾oz unsalted butter6 sticks salsify, peeled and cut into batons 2 red endives, 1 cut in half and 1 leaves separated2 green endives, 1 cut in half and 1 leaves separated1 blood orange, juice only200–300ml/7–10fl oz chicken stock 50g/1¾oz unsalted butter 6 sticks salsify, peeled and cut into batons 2 red endives, 1 cut in half and 1 leaves separated 2 green endives, 1 cut in half and 1 leaves separated 1 blood orange, juice only 200–300ml/7–10fl oz chicken stock 3 tbsp olive oil1 lemon, juice onlysalt and freshly ground black pepper 3 tbsp olive oil 1 lemon, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat a frying pan over a medium heat, once warm place the duck breast skin-side down with the thyme and render the fat for 5 minutes.Turn the duck over and place in the oven for 10–15 minutes. Once removed from the oven brush with the honey and leave to rest. To make the braised salsify and endive in an orange butter sauce, melt the butter in a sauté pan over a medium heat and fry the salsify and halved endives until golden-brown. Add the orange juice and chicken stock and cook for 8–10 minutes or until the vegetables are soft. To make the dressing, whisk the oil, lemon juice and salt and pepper together in a large bowl. Add the endive leaves and mix well to coat. Slice the rested duck breast. Divide the braised salsify and endives between two serving bowls, top with the sliced duck and finish with the dressed endive leaves. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a frying pan over a medium heat, once warm place the duck breast skin-side down with the thyme and render the fat for 5 minutes. Heat a frying pan over a medium heat, once warm place the duck breast skin-side down with the thyme and render the fat for 5 minutes. Turn the duck over and place in the oven for 10–15 minutes. Once removed from the oven brush with the honey and leave to rest. Turn the duck over and place in the oven for 10–15 minutes. Once removed from the oven brush with the honey and leave to rest. To make the braised salsify and endive in an orange butter sauce, melt the butter in a sauté pan over a medium heat and fry the salsify and halved endives until golden-brown. Add the orange juice and chicken stock and cook for 8–10 minutes or until the vegetables are soft. To make the braised salsify and endive in an orange butter sauce, melt the butter in a sauté pan over a medium heat and fry the salsify and halved endives until golden-brown. Add the orange juice and chicken stock and cook for 8–10 minutes or until the vegetables are soft. To make the dressing, whisk the oil, lemon juice and salt and pepper together in a large bowl. Add the endive leaves and mix well to coat. To make the dressing, whisk the oil, lemon juice and salt and pepper together in a large bowl. Add the endive leaves and mix well to coat. Slice the rested duck breast. Slice the rested duck breast. Divide the braised salsify and endives between two serving bowls, top with the sliced duck and finish with the dressed endive leaves. Divide the braised salsify and endives between two serving bowls, top with the sliced duck and finish with the dressed endive leaves.