With this dish you could serve either rice or mustard and spinach mash to give a mix of flavours. In the picture is sauteed baby potatoes and stuffed cabbage
Duck A L'Orange (Serves 4)
4 Duck Breasts
200ml Soy Sauce
1 Tsp Ground Cinnamon
1 Tbs Honey
- Zest two of the oranges. Juice three of them, and take the peeled segments from one. When segmenting that last orange, don’t just break it apart by hand - try to cut between the membranes.
- Slash the fatty side of the duck breasts in a criss-cross pattern, through the skin and fat so the flesh shows through - best to do this while they’re still chilled as the firm flesh makes it easier to slice neatly.
- Mix the orange juice with the zest, cinnamon, honey and soy sauce.
- Place the duck breasts in a dish, skin side up, pour over the sauce.
- Chill for 24 hours.
- Pan-fry the duck, skin-side down, for 10 minutes on a gentle heat (the fat needs to melt and brown).
- Drain off the fat and return the meat to the pan, other side down.
- Add the orange segments, half of the marinade, and allow to reduce for five minutes.
- Remove the meat and whisk in the butter to make a sauce.
- Slice breasts attractively - don’t just serve them whole.
- Best not to keep the leftover marinade - it’s had raw meat sitting in it for 24 hours. Though you could probably get away with marinating something else in it if used straight away.