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Duck à l’orange

You'll need

  • 4
  • duck breasts (about 250gm each), skin scored
  • 24
  • baby carrots (about 2 bunches), trimmed and peeled
  • 250 ml
  • (1 cup) chicken stock
  • 40 ml
  • Grand Marnier
  • 1 tbsp
  • red wine vinegar
  • 1 tbsp
  • honey
  • 2
  • oranges, peeled and thickly sliced horizontally
  • To serve:
  • watercress sprigs

Method

  • 01
  • Heat a large frying pan over medium-high heat. Season duck breasts liberally with sea salt, place skin-side down in pan and cook until skin is golden and crisp (5-7 minutes), turn, add carrots and cook until duck is cooked through and carrots are golden (5-7 minutes). Remove duck and carrots, cover with foil and keep warm.
  • 02
  • Add stock, Grand Marnier, vinegar and honey to pan, bring to the boil and cook until reduced by half (3-5 minutes), add orange slices, cook until heated through (1 minute) and season to taste. Serve duck and carrots with orange sauce and watercress sprigs.

At A Glance

  • Serves 4 people
  • 10 min preparation
  • 20 min cooking
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At A Glance

  • Serves 4 people
  • 10 min preparation
  • 20 min cooking

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