For ➍ 4 heads of witloof
1 tbs sugar (or honey)
3 oranges, juiced & zested
English orange marmalade (optional)
butter
½ ts cornstarch (optional, for thickening the sauce slightly)
salt & pepper
fresh parsley
croquettes or fried potatoes
Halve the heads of witloof lengthwise and remove the hard core. Heat a knob of butter in a deep pan. Place the witloof cut-side down in the butter and add 1 tbs of sugar; sauté for about 5 m. Deglaze with a small splash of water, cover the pan, and let the witloof braise over low heat for about 10 m, or until tender. Season with salt and pepper.
Preheat the oven to 180°C.
Score the fat layer of the duck breasts in a crosshatch pattern (cutting down to the meat, but not into the meat itself). Season with salt and pepper. Place the duck breasts, skin-side down, in a cold, dry pan (this allows the fat to render out nicely). Turn on the heat and cook until the skin is golden brown and crispy. Turn the meat over and briefly sear the other side. Transfer the duck breasts to a baking sheet or ovenproof dish and roast in the preheated oven for about 15 m (for medium-rare/rosé). Remove the meat from the oven, wrap it loosely in aluminum foil, and let it rest for 5 m.
Pour off the excess fat from the pan in which the duck was cooked (leaving behind a thin coating of fat or pan drippings). Juice the oranges and grate a little of the peel (zest).
Add the orange juice and zest to the pan with the drippings and let it reduce briefly.
Dissolve the cornstarch in a drop of water and stir it into the sauce to thicken it slightly. Season with salt and pepper, and optionally add a little English orange marmalade.
Slice the duck breast into neat portions.
Arrange the witloof and the duck slices on warm plates, spoon the orange sauce over the top, and garnish with some finely chopped parsley, if desired.
Serve with croquettes or fried potatoes.
*You can replace the duck with guinea fowl.
Guinea fowl has a mild, gamey flavour that pairs perfectly with the slight bitterness of the witloof and the sweet-and-sour orange sauce. Because guinea fowl is leaner than duck and lacks a thick layer of fat, the preparation method for the meat changes slightly. Ideally, choose guinea fowl fillets with the skin on; this helps the meat stay nice and juicy during cooking. Heat a knob of butter with a dash of oil in the pan (unlike duck, which starts in a dry pan). Sear the guinea fowl fillet skin-side down until golden brown, then turn it over and briefly sear the other side. Guinea fowl cooks faster than duck and is also more prone to drying out. After searing, place the fillets in an oven preheated to 180°C for about 10 to 12 m. The internal temperature should be around 70°C (the meat may still be very slightly pink and juicy, but not raw—unlike duck). Since guinea fowl releases less of its own fat into the pan, you can enrich the orange sauce with a splash of poultry stock, or add an extra knob of cold butter at the end of the cooking time to give the sauce a beautiful sheen.
