Duck breasts with a Tangy Orange Sauce

Ingredients

2 Duck Breasts
Olive Oil(splash)
Sea Salt
Black Pepper

Sauce

1 Orange
2 dessert spoons sugar
150mls Orange Juice
25mls White wine
25mls White wine vinegar
200mls Chicken stock
Cornflour to thicken.

Method

1. In a non-stick plan, melt the sugar, stirring until it turns golden brown
2. Carefully add the vinegar and white wine and simmer until the sugar has dissolved
3. Add the orange juice and chicken stock
4. Thicken the sauce slightly using cornflour mixed with a splash of water
5. Cut some fine shreds of orange zest and remove the remaining peel from the orange. Add the orange sections and shredded zest to the sauce and simmer gently
6. Cook the duck breasts as below

Duck Breasts

1. Heat the olive oil in a deep frying pan
2. Score the skin of the duck with a sharp knife in a criss cross design
3. Season the duck on both sides
4. Place the duck in the pan, skin side down and cook on a medium heat
5. Turn over when skin is a nice colour and cook briefly on other side
6. Arrange the orange slices on the duck breasts and serve with the sauce.