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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
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At A Glance

  • Serves 4 people

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