Duck a l'orange

Name: Duck a l'orange
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: French
Ingredients: 50g granulated or caster sugar; 2 tablespoons sherry vinegar; 300ml orange juice; 1 chicken stock cube* gluten free; 3 oranges - 1 zested and zest reserved, then all peeled and segmented away from membranes; 6 duck breasts, seasoned with salt and pepper; 1 tsp cornflour; 25ml water

Credited to: Coeliac UK

Kcal: 136.0

Serves 6

10 mins prep

25 mins cooking time

Ingredients

50g granulated or caster sugar
2 tablespoons sherry vinegar
300ml orange juice
1 chicken stock cube* gluten free
3 oranges - 1 zested and zest reserved, then all peeled and segmented away from membranes
6 duck breasts, seasoned with salt and pepper
1 tsp cornflour
25ml water

Method

Pre-heat the oven to 180˚C
To make the orange sauce place the sugar, vinegar, orange juice and chicken stock in a pan. Bring to a light simmer to melt the sugar and reduced the sauce slightly
Mix the cornflour with the water to make a paste and add this to the sauce and then bring back to the boil. Add the orange zest and then stir in the orange sections. Season to taste
The sauce is now ready and can be cooled and stored until you're ready to prepare the duck breasts, or you can set it aside now and proceed with cooking the breasts
To cook the duck breasts, dry the breasts with paper towels, then slash through the fat on the breast with a sharp knife to create a crisscross pattern. Sprinkle both the meat side and the fat with a little sea salt and pepper
Place the duck into a cold large frying pan, then place it over a high heat. Leave duck fat side down for five minutes. This will help release the fat, and the skin will crisp up when cooked. Turn over and cook the underside for one minute
Place the duck breasts onto an ovenproof tray and then place in the oven. Cook for eight minutes for medium, up to eleven minutes for well done. Then remove them from the oven leave them to rest for five minutes. This helps to soften the duck after cooking
Reheat the sauce when you’re ready to serve, slice the duck and place on a hot plate. Spoon the sauce over the duck. Serve immediately with potatoes and vegetables.