A classic dish

In this recipe I’m using wild duck without the skin. They tend to be much smaller than the farmed duck breasts you get in butchers and supermarkets so need less cooking. 

In the event you’re using farmed duck, keep the skin on. In which case, omit the oil and butter and fry the breasts skin side down, starting off in a cold pan placed over a medium heat for 5 minutes to render the fat. Then put the breasts aside and follow the recipe as below.

Serving Size: 2
Preparation & Cooking Time: 20 minutes
Effort level: easy
Shelf Life: eat immediately

Ingredients:
4 wild breasts weighing 100g each or 2 shop bought at 200g each
4 oranges
1 onion
4 garlic cloves
unsalted butter
olive oil

Equipment:
Chopping board and sharp knife
Frying pan
Lemon queezer
Fine microplane or grater

Here’s What You Do:
Finely chop the garlic and onion.

Finely grate the zest from 1 orange and put aside.

Squeeze enough orange juice into the measuring jug to produce 120ml of juice.

Heat a tablespoon each of butter and olive oil over a high heat. When it’s foaming, add the wild duck breasts searing them for 1 minute on each side, then remove from the pan and put aside. 

Tip the finely chopped onion and garlic into the pan and cook gently in the butter/oil over a low heat for 5 minutes.

Add the orange juice and boil rapidly until the liquid has reduced by almost half, then stir in the orange zest.

Return the duck to the pan and cook for a further 3 minutes.

Taste and adjust the seasoning adding a little salt if needed and serve the duck whilst it’s still pink.

Tags: duck, orange sauce, wild duck