Duck breast with orange sauce
- 4 Asda Duck Breasts
- 2 oranges
- 1 small shallot, chopped
- 1 level tbsp plain flour
- 150ml hot chicken stock made with 1/3 stock cube
- 4 tbsp orange marmalade
- Roast potatoes, to serve
- Green beans, to serve
Pat the skin of the duck with kitchen paper. Make parallel cuts in the skin, taking care not to cut through into the flesh.
Grate the zest of 1/4 of an orange and squeeze the juice from both oranges – you need 150ml.
Pre-heat the oven to 200C/180C Fan/Gas 6. Put the duck breasts skin-side down in a cold frying pan. Cook over a medium heat for 5 minutes until the skin is golden brown and starting to crisp, and a lot of fat has run out. Drain off the fat and reserve. Turn the breasts over and cook the other side for 1 minute.
Transfer to a roasting tin, skin side up, and cook in the oven for 9-15 minutes, depending on how pink you like your duck. Leave to rest for 10 minutes.
Cook the shallot in 1 tbsp of duck fat until soft. Remove from the heat, add the flour then stir over a low heat for 1 minute. Gradually stir in the stock and orange juice and zest. Simmer for 3-4 minutes.
Add the marmalade and simmer until it melts. Serve the sauce with the duck, green beans and roast potatoes.