Crispy-skin duck with honeyed orange sauce

Treat yourself to a restaurant-style supper dish.

SERVES 1

PREPARATION TIME 30 minutes COOKING TIME about 30 minutes

50g pearl barley

1 chicken stock cube

1 duck breast, skin on 2 thyme sprigs

1 garlic clove, unpeeled and bruised

Finely grated zest and juice 1 orange

1tbsp runny honey Knob of butter

Large handful spring greens, roughly torn or chopped

1 Preheat the oven to 180°C (160°C fan) mark 4. Cook the pearl barley in boiling water with half the chicken stock cube for 25min, until just tender. Drain.

2 Meanwhile, pat dry the duck with kitchen paper. Using a knife, score the skin in a criss-cross pattern, but don’t slice through to the flesh. Season and rub into the skin.

3 Put the duck skin-side down in a cold nonstick ovenproof pan. Cook over a medium heat for 8-10min until the skin is golden brown. Turn the duck over, add the thyme and garlic to the pan, then cook for 30sec. Transfer the pan to the oven and cook for 5-6min for pink meat or 10-12min for well done. Once cooked, transfer the duck to a warm plate to rest and return the pan to the hob.

4 Spoon off most of the fat from the pan, leaving behind the juices. Add the orange zest and juice and remaining half of the stock cube. Simmer, stirring for 2min. Add the honey and seasoning, then simmer for 1min until the sauce is glossy.

5 Melt the butter in a separate pan, add the spring greens and stir to coat. Add a splash of water, cover and cook for 4-5min until tender. Season. Slice the duck, serve on top of the barley and greens and pour over the sauce.