3 oranges
4 tbsp (60 ml) oil
1 lb (450 g) red onions, peeled and thinly sliced
4 duck breasts, each about 175 g (6 oz)
salt and pepper
1 1/4 cup (1/2 pint) 300 ml red wine
2.5 cm (1/2 inch) piece fresh root ginger, peeled and grated
1 1/2 tsp (7.5 ml) soft brown sugar
7 fl oz (200 ml) port
175 g (6 oz) cooked beetroot (beet), sliced
4 tbsp (60 ml) oil
1 lb (450 g) red onions, peeled and thinly sliced
4 duck breasts, each about 175 g (6 oz)
salt and pepper
1 1/4 cup (1/2 pint) 300 ml red wine
2.5 cm (1/2 inch) piece fresh root ginger, peeled and grated
1 1/2 tsp (7.5 ml) soft brown sugar
7 fl oz (200 ml) port
175 g (6 oz) cooked beetroot (beet), sliced
method
1. Grate the zest and squeeze the juice from 2 of the oranges; slice the other orange.
2. Heat the oil in a heavy-based frying pan, add the onions and cook gently, stirring often for 15-20 minutes, until soft and caramelised.
3. Meanwhile, lightly score the duck fat with a sharp knife and rub a little salt into the cuts.
4. Place skin-side up in a roasting tin and tuck the orange slices in between. Roast at 200°C (400°F/gas 6) for 12-15 minutes.
5. Add the wine and orange juice to the onions; bring to the boil and let bubble for about 5 minutes until the liquid is totally reduced.
6. Add the ginger, orange zest, sugar and port, bring to the boil and bubble for 5 minutes until syrupy.
7. Add the beetroot and warm through. Season to taste.
8. Let the duck rest for 5 minutes. Then serve it with the relish and the roasted orange slices.
2. Heat the oil in a heavy-based frying pan, add the onions and cook gently, stirring often for 15-20 minutes, until soft and caramelised.
3. Meanwhile, lightly score the duck fat with a sharp knife and rub a little salt into the cuts.
4. Place skin-side up in a roasting tin and tuck the orange slices in between. Roast at 200°C (400°F/gas 6) for 12-15 minutes.
5. Add the wine and orange juice to the onions; bring to the boil and let bubble for about 5 minutes until the liquid is totally reduced.
6. Add the ginger, orange zest, sugar and port, bring to the boil and bubble for 5 minutes until syrupy.
7. Add the beetroot and warm through. Season to taste.
8. Let the duck rest for 5 minutes. Then serve it with the relish and the roasted orange slices.
serving amount
serves 4
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