Ingredients

• 2 duck breast fillets
• Salt and pepper
• For the sauce
• 120ml chicken stock
• 2 tbsp honey
• 2 tbsp soy sauce
• ½ tbsp pureed ginger
• ½ tbsp tomato puree
• 2 tbsp red wine
• Juice of 1 orange

Instructions

1. Pre-heat the oven to 200C.
2. Score the fat side of the duck breasts with a sharp knife in a criss-cross pattern, with say a 1cm gap between the scores. Season the breast with salt and pepper.
3. Put the breasts fat side down into a heated ovenproof skillet and cook on the hob until the fat side is crispy. This should take about 4-5 minutes.
4. While pan frying the duck prepare the sauce ingredients by putting the stock, honey, soy sauce, red wine, ginger, orange juice and tomato puree into a measuring jug and whisking together.
5. During this time a lot of fat will be released from the duck. Discard the excess fat (or retain for your next batch of roast potatoes) and then turn the breasts over and cook the other side for about 2 minutes.
6. Afterwards, again relieve of any excess fat, and place the pan in the oven for a further 2-3 minutes. Remove from the oven, relieve of any fat again, and set the duck breasts aside to rest.
7. Then pour the contents of the measuring jug into the same pan and bring to the boil. Simmer for a few minutes or until the sauce has thickened.
8. Slice the duck breast and serve up with the orange sauce poured over the slices.

Recipe courtesy of Recipes for Men
https://recipesformen.com/duck-breast-with-orange-...