Orangeandred wine duck breast

Duck and orange is a classic combination and this flavour-filled dish makes a simple but celebratory meal. You’ll be surprised how easy it is to make.

Serves 2

INGREDIENTS

2 duck breasts, skin on (approx. 170g each)

1 tbsp extra virgin olive oil 2 cloves of garlic, crushed 2-3 stalks fresh rosemary 4-5 sage leaves

¼ tsp flour (optional) 80ml red wine (approx.) 120ml freshly squeezed orange juice (approx.)

½ orange, sliced into rounds Salt and freshly ground black pepper to taste

METHOD

● Lightly score parallel lines on the skin of each duck breast, without completely cutting through it. Season each breast with a little sea salt and pepper. Warm up a heavy duty or non-stick frying pan without any oil. Once hot, add the duck breast (skin side down) and sear it on medium high heat for 3-4 minutes until the skin is crispy and golden, then turn it and sear the other side for two minutes. Remove the breasts and place aside, covered to keep warm.

● Discard half of the fat in the pan released from the duck. Add a tablespoon of extra virgin olive oil, the garlic, rosemary, sage and flour — if using.

● Cook on a low-medium heat for a couple of minutes. Then add the orange juice, red wine, a pinch of salt and pepper and leave to cook on low-medium heat for 8-10 minutes, stirring occasionally.

● Once the sauce has reduced a little, return the duck breasts, skin side up and the orange slices. Coat each breast with the sauce and cook for 5-6 extra minutes.

Remove the breast and place on a cutting board to rest for 3-4 minutes. Meanwhile, check if the sauce is thick enough, or else cook for an additional few minutes.

Serve hot, by slicing the breast into diagonal slices, adding the gravy with the orange slices on top.

Instagram: silvia_ nacamulli