Roasted duck on brioche, sour cream and dill

Babiche Martens

Ingredients

50 g	Butter, (melted)
1 loaf	Brioche
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 180C. 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 frying 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.