Seared Duck Breast With Beet Slaw

• 2 None oranges, peeled, pith and membranes separating segments removed, any juice collected
• 4 tbsp lemon juice
• 1-1 1/2 tsp sugar
• 5 tbsp olive oil
• 250 g carrots, peeled and grated
• 750 g raw beetroots, peeled and grated
• 4 None small duck breasts (about 250g each), skin removed and cut into narrow strips
• 200 ml soured cream
• 2 tbsp mayonnaise
• None None Pinch of cayenne pepper
• 1 slice white bread, crumbled
• 8 sprigs fresh flat-leaf parsley, finely chopped

1. Preheat the oven to 175u0b0F. In a bowl, mix the orange juice, lemon juice and sugar and season with salt and black pepper. Gradually whisk in 2 tbsp oil. In a separate bowl, mix the carrots, beets and orange segments. Toss with the dressing.
2. Season the duck breasts with salt and black pepper. Heat 3 tbsp oil in a frying pan and sear the meat over a high heat until browned on all sides. Transfer to a roasting pan and roast for 20 mins.
3. In a bowl, mix the sour cream, mayonnaise and cayenne pepper and season with salt. Heat a frying pan and fry the duck skin until crispy. Drain on paper towels. Drain the fat, leaving 1-2 tbsp in the pan. Add the breadcrumbs to the pan and fry for 1-2 mins, until golden. Remove from the heat and stir in the parsley.
4. Remove the duck from the oven and allow to rest for 5 mins. Cut into slices and arrange on plates with the crispy skin and coleslaw. Sprinkle with the bread and parsley mixture and serve with the sour cream dressing.

oranges, lemon juice, sugar, olive oil, carrots, beetroots, duck breasts, cream, mayonnaise, cayenne pepper, white bread, parsley

Taken from recipes-plus.com/api/v2.0/recipes/22009 (may not work)