Duck breast with radicchio, beet and orange

1h 30m
- Preparation 30 min
- Resting 5 min
- Cooking 55 min

Recipe for Multi Taste Air Fryer

Ingredients

2 People

2 Duck breast fillets
Salt & Pepper
2 Cooked beets (vacuum-packed or freshly cooked)
1 tbsp. Olive oil
1 tsp. Thyme leaves (fresh or dried)
1 tsp. Honey
2 tsp. Soy sauce
1 Small radicchio (approx. 200 g), cut into quarters
1 tbsp. Butter
1 tbsp. Maple syrup or honey
150 ml Orange juice
50 g Walnuts
1 tsp. Honey
Sea salt

Preparation

Step 1

Score the skin of the duck breast fillets in a diamond shape (take care not to cut into the flesh). Rub with salt and pepper. Leave the duck breast open on the meat side in the fridge.

Duck breast fillets

Salt & Pepper

Step 2

Cut the cooked beet into wedges. Mix in a bowl with olive oil, salt, pepper and thyme.

Salt & Pepper

Cooked beets (vacuum-packed or freshly cooked)

tbsp. Olive oil

tsp. Thyme leaves (fresh or dried)

Step 3

Place the mix on a tray or in the basket of the Multi Taste Air Fryer. Roast at 190 °C for 10-12 minutes until lightly caramelized.

Step 4

Cook the duck breast on the skin side in the Air Fryer at 200 °C for 15-18 minutes. After halfway through, turn the duck breast. For a pink result, set for a core temperature of 53-57 °C.

Step 5

After cooking, brush the skin side with a mixture of honey and soy sauce, and caramelize for a further 2-3 minutes at 220 °C.

tsp. Honey

tsp. Soy sauce

Step 6

Pour all the juices from the duck breast into a saucepan and add 2 tbsp. soy sauce and 100 ml orange juice.

ml Orange juice

Step 7

Pass the thickened sauce through a sieve and thicken slightly with a little cornflour. Optionally, stir in 1 tbsp butter.

tbsp. Butter

Step 8

Leave the duck breast to rest for 5 minutes before slicing.