Recipe: Roasted duck on brioche, sour cream and dill

Roasted duck on brioche, sour cream and dill. Photo / Babiche Martens

Serves 4

1 loaf of brioche
50g butter, melted
1 Tbs olive oil
2 duck breasts
Salt and freshly ground black pepper
200g sour cream
Juice and zest of one orange plus the flesh of a second
1 Tbs fresh dill, finely chopped

1 Preheat oven to 180C. Cut the brioche into thin slices then into rounds using a cutter. Brush with the melted butter and bake until golden, turning once.

2 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.

3 Combine the sour cream, zest and juice of the orange with the dill. Season.

4 Segment the orange flesh and dice.

5 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.