Prep time: 20 min
Cook time: 25 min
4 Each Duck Breast
1 Tbsp Butter
Salt & freshly ground black Pepper to Taste
For the sauce:
½ Tbsp Brown Sugar
50ml White Wine Vinegar
1 cup Freshly Squeezed Orange Juice
1 cup Chicken Stock
Zest of Orange, finely sliced
Segments from 2 Oranges
Trim the duck breasts to remove any excess fat and score the skin with a diamond pattern.
To make the sauce, place the sugar and vinegar into a saucepan, bring to the boil and reduce until it begins to caramelize.
Carefully add the orange juice, reduce down to one third and add the chicken stock. Leave to simmer.
Set the oven to 200°C/gas 6. Season the duck breast with salt and freshly ground black pepper.
Place the duck breast, skin side down, into a cold, heavy based saucepan and slowly heat over medium heat. Cook until the skin is golden, turn the breasts over and cook for a further 30 seconds.
Transfer to the oven and cook for 4-5 minutes, depending on size. When the duck is cooked, remove it from the oven and leave to rest - skin side up. You want the duck breast to still be slightly pink to rare in the middle, depending on your taste. I do not recommend well done.
Serve with sautéed Spinach or as part of a roasted vegetable salad.
Image: Kitchen Stories