Categories: French, Meat, Not Tried

Ingredients

• 2 Duck Legs or Breasts (with Skin left on)
• Feshly ground Salt & Pepper
• 1 oz (25g) Butter
• For the Orange Sauce...
• 1 Large Orange
• 4 fluid oz (100ml) French Red Wine
• 4 fluid oz (100ml) Fresh Orange Juice
• 2 fluid oz (50ml) Duck or Chicken Stock
• 1 Tablespoon of Honey or Brown Sugar

Directions

1. Zest the Orange Skin and set aside the thin strips of Peel. Remove as much of the Pith as possible from the Orange. Break into Orange Segments and set aside.

2. Clean the Duck Legs or Breasts under cold water and pat dry with Kitchen Towels. Score the Duck Legs or Breasts skin with a sharp knife and then season well with Salt & Pepper.

3. Heat the Butter in a large Frying Pan until frothing, but do not allow to burn.

4. Place the Duck Legs or Breasts in the pan and brown nicely on both sidess (4 or 5 minutes per side).

5. Once browned place aside on a plate and cover with Tin Foil to keep warm.

6. Spoon out most of the Duck / Butter fat from the Frying Pan. Add the Red Wine, Orange Juice, Honey, Duck or Chicken Stock, the Orange segments & and some of the Orange Peel. Reduce the sauce for a couple of minutes, stiring often.

7. To serve place a Duck Leg or Breast on each plate, pour over the Orange Sauce and sprinkle with the remaing Orange Peel.

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