Duck a l'Orange

Ingredients

• 2 x 150g duck breasts

• For the sauce
• 2 tbsps dark brown sugar
• 2 tbsps sherry vinegar
• 1 red onion, finely chopped
• 2 tsps arrowroot
• 300ml orange juice
• 300ml chicken stock
• 1 tsp vegetable stock powder
• salt and black pepper

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6. Prepare the duck by removing all the skin with a sharp knife. Season each breast with salt and pepper and rub it into the duck.
2. Preheat a non-stick pan until hot. Add the duck and seal for 1-2 minutes until brown then remove and place on a baking tray in a preheated oven to finish cooking for 10 minutes.
3. Return the pan to the stove and add the sugar, vinegar and onions and cook until soft. Mix the arrowroot with a little orange juice to form a smooth paste then pour the remaining orange juice and chicken stock into the pan.
4. Add the arrowroot and whisk to allow the sauce to thicken. Season with a little vegetable stock powder and simmer until thickened.
5. Remove the duck from the oven and cover with foil allowing to rest for 5 minutes. Drain away the meat juices from the duck into the sauce. Carve the duck into pieces and serve with the hot sauce.

Tips

Always allow duck to rest as it continues cooking as it relaxes making it more tender to eat