Ingredients:

2 duck breasts
2 orranges, zest (julienne) and juice
juice of 1 lemon
1/4 cup white wine
1 tblspn cointreau
1 tblspn cognac
salt
pepper
knob of butter
1 orange, sliced in rounds
50ml reduced brown chicken glaze

Serves: 2

Method:

Trim up the breast to get rid of excess fat. Score (cut the skin) of the duck breast about 4 or 5 times, then 4 or 5 across the first cuts. Season the skin side heavily with salt and sprinkle with pepper.

Heat a pan with a very small amount of oil. When hot, add breasts skin side down and cook slowly for 3-4 minutes, tipping the excess fat off as the fat starts rendering, until the skin begins to brown. Season the top side and turn over to seal the meat then place into a hot oven 200C for approximately 6-10 minutes, depending on the size of the breast. The duck breast should still be medium rare but firm to the touch.When cooked remove from the pan and set aside to rest, covered, for about 10 minutes.

Pour off most of the duck fat from the pan and deglaze the pan with the white wine. Add the orange liqueur and allow to boil. Add the orange juice and allow to reduce to a nice syrupy sauce. Add the orange zest, the chicken stock and whisk in a knob of butter to enrich the sauce.

Blanch and refresh oranges slices a couple of times, using new water each time. Salt and throw into a pan to caramelize.

Slice the duck breast into 4-5 slices across the grain and arrange in a fan shape on a plate. Add an orange slice, a couple of spoonfuls of the sauce, three rocket leaves for a 70’s style, and Dauphinoise Potato on the side. Serve the rest of the sauce in a sauceboat.

Contributor: Cam