Why not try our succulent duck breasts at just £5-99 for two or £10 for four. Its a great recipe for entertaining. This recipes was courtesy of Chef Vernon Blackmore from Gressingham. For more delicious recipes to enhance your duck cooking skills visit www.gressinghamduck.co.uk
This recipes serves 2,
Prep 10 Minutes, Cook Time 25 Minutes, Ready in 35 minutes
INGREDIENTS:
- 2 Duck Breasts
- 2 Large Oranges
- 10 New Potatoes, boiled in salted water and then cut in half
- 2 cloves Garlic
- 1 Bunch of Thyme
- 120g Honey
METHOD:
1. Peel and segment one of the oranges and zest the other orange and squeeze out the juice. Set both aside.
2. Score the duck breasts and then place skin-side down in a pan on a low to medium heat (no oil) and cook for about 6 minutes or until the skin is golden ans crisp. Turn the breast over quickly seal.
3. After pouring off any excess fat put the duck in a roasting try skin-side down and place in the pre-heated oven. Cook in a preheated oven (220°C, Fan assisted 200°C, Gas Mark 7) for 10-20 minutes depending on how you like your duck, from rare to well done. Then remove from oven and leave to rest for 5-10 minutes (this is really important as it make the duck more succulent).
4. While the duck is in the oven place the pan back on the heat and add the honey,orange juice and zest, garlic and half the thyme. Reduce the sauce by half. Add the potatoes and the orange segments and continue to simmer until loosely sticky. Set aside.
5. Halfway through cooking the duck remove the duck from the oven and glaze the skin generously with some of the pan mixture. Return to the oven for the required time and when cooked take out and allow to rest.
6. When you are ready to eat, bring the pan up to heat, divide the sauce and potatoes onto two plates. Carve the duck breast into 5-6 pieces and place on top. Serve with your favorite greens. Use the other half of the thyme for the final garnish.
Enjoy!
Trevor, The Buckingham Butcher