Roasted duck on brioche, sour cream and dill
( SERVES 4 )

Roasted duck on brioche, sour cream and dill
Amanda Laird

Viva 17/11/2011

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Ingredients

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1 loaf Brioche
50 g Butter, (melted)
1 tbsp Olive oil
2 Duck breasts
1 Sea salt and cracked black pepper, (to season)
200 g Sour cream
1 Orange, (juice and zest of, plus the flesh of a second)
1 tbsp Fresh dill, (finely chopped)

Directions

  1. Preheat oven to 180 degC. Cut the brioche into thin slices then into rounds using a cutter.
  2. Brush with the melted butter and bake until golden, turning once.
  3. Heat a fry pan. Add the oil. Prick the skin of the duck breasts then place skin side down, season, cover and cook for 5 minutes. Turn over and repeat then leave to rest for 5 minutes. Slice finely.
  4. Combine the sour cream, zest and juice of the orange with the dill. Season.
  5. Segment the orange flesh and dice.
  6. Arrange the slices of duck with the sour cream, orange and dill sauce on the brioche crostini, add diced orange and a little more dill to garnish before serving on a platter.

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