A speedy twist on the classic duck a l'orange dish, this is actually a really simple midweek supper that everyone will enjoy. Duck is pan-fried until golden and delicious, then served with a zingy, creamy orange sauce.
- 2 duck breasts
- Juice of 2 oranges
- Zest of 1 orange, with the rest of the orange cut into slices
- 1 chicken stock cube
- 200ml double or whipping cream
- 50ml orange liquor
- Salt and pepper
- 1 tbsp. balsamic vinegar
Wash the duck breasts and pat dry. Score the fat, being careful not to cut into the meat, into a diamond pattern. Heat oil in a frying pan over a medium high heat.
Season the duck with salt and pepper then place into the pan skin side down. Fry for 8 minutes, then flip and add the orange liquor. Be careful, as the liquor might flame. Fry for another 5 minutes, then remove from the pan and keep warm.
Stir together the orange juice and cream then pour into the saucepan, scraping the bottom for any juices.. Bring to a simmer. Stir in the vinegar and chicken stock cube and simmer for 5 minutes or until slightly thickened. Add the orange slices and zest, simmer until warmed through, then serve spooned over the duck.