4 duck breasts, trimmed of excess fat on the underside
1 orange
salt and freshly ground black pepper
2 tablespoons duck fat
1 shallot, chopped
1/4 cup (1 oz) 30 g flour
about 2/3 cup (5 fl oz.) 150 ml chicken stock
1 teaspoon apricot jam
1 liqueur glass Grand Marnier
dash of gravy browning
1 orange
salt and freshly ground black pepper
2 tablespoons duck fat
1 shallot, chopped
1/4 cup (1 oz) 30 g flour
about 2/3 cup (5 fl oz.) 150 ml chicken stock
1 teaspoon apricot jam
1 liqueur glass Grand Marnier
dash of gravy browning
method
1. Heat the oven to 400°F(200°C) gas mark 6.
2. Prick the duck skin. Cut the orange into four slices. Line a small roasting tin with foil. Arrange the breasts on the foil with a piece of orange under each one. Season.
3. Roast at the top of the oven for about 30 minutes, until brown.
4. Cover with foil, turn the oven down to 350°F(180°C/) gas mark 4 and move the tin to a lower position in the oven. Cook for about another 40 minutes or until the duck is tender.
5. Strain off the liquid. Keep duck warm in oven, uncovered.
6. Make the sauce. Spoon off 2 tablespoons duck fat from the roasting tin into a small saucepan, add the shallot and fry until tender. Stir in the flour and cook for 1 minute. Make the skimmed juices up to 1/2 pint (300 ml) with stock and gradually add to the shallot and flour.
7. Bring to the boil, stirring until thickened. Add the apricot jam, Grand Marnier, seasoning and a dash of gravy browning, if liked.
8. Transfer the duck breasts to a warm serving dish and garnish with slices of orange and sprigs of watercress.
Serve the sauce separately.
2. Prick the duck skin. Cut the orange into four slices. Line a small roasting tin with foil. Arrange the breasts on the foil with a piece of orange under each one. Season.
3. Roast at the top of the oven for about 30 minutes, until brown.
4. Cover with foil, turn the oven down to 350°F(180°C/) gas mark 4 and move the tin to a lower position in the oven. Cook for about another 40 minutes or until the duck is tender.
5. Strain off the liquid. Keep duck warm in oven, uncovered.
6. Make the sauce. Spoon off 2 tablespoons duck fat from the roasting tin into a small saucepan, add the shallot and fry until tender. Stir in the flour and cook for 1 minute. Make the skimmed juices up to 1/2 pint (300 ml) with stock and gradually add to the shallot and flour.
7. Bring to the boil, stirring until thickened. Add the apricot jam, Grand Marnier, seasoning and a dash of gravy browning, if liked.
8. Transfer the duck breasts to a warm serving dish and garnish with slices of orange and sprigs of watercress.
Serve the sauce separately.
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