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Serves 2
Ingredients:
2 x 200g duck breast
1 onion
1 clove garlic
10g butter
300ml chicken stock
150ml white wine
30ml Cointreau
100ml orange juice
80g demerara sugar
15 g butter
1 orange.
Method:
Finely slice the onions, crush the garlic and place both in a pan
with the butter. Sweat with a lid on, until the onions become transparent.
Add the stock, wine and the Cointreau. Bring to the boil and reduce
by two-thirds. Trim the duck breasts of any access fat.
Put a frying
pan on the stove and put on high heat. When the pan starts to smoke
gently place the duck in the pan fat side down cook for two minutes
before turning for another two minutes. Put in a roasting tin and
into a very hot oven for 10 minutes. When cooked leave in warm place
for fiveminutes.
Peel and slice
the orange. Heat the remaining butter in a frying pan and cook the
oranges two minutes each side sprinkle with 40g of the sugar and
gently cook until the sugar is melted. Take of heat and keep warm
until ready to serve. Add the sugar to the sauce and check the seasoning.
To serve:
Place half the apples in the centre of the plate. Thinly slice the
duck and put on top of the orange slices then drizzle the sauce
around the plate.
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