Duck with chicories, orange and almonds

Pato con endibias, naranja y almendras

Ingredients (4 people) 2 duck legs cut into pieces, 4 chicories, 75 g orange juice, 75 g soya sauce, 50 g choppped almond, black pepper, extra virgin olive oil, salt. Method Wash the chicories and cut them lengthways. Season the duck with salt and black pepper. Saute the duck with olive oil. Add the chopped almonds to toast them. When the duck skin is golden, add chicories, orange juice and soya sauce. Boil together for 15 minutes. Serve hot, top with thyme and place some kumquats or mandarin sergment
By Tapas Together Edinburgh