Duck Breast with Port and Orange Sauce

I have cooked duck breast once in my life and that was when I cooked a massive Chinese 6 course meal with my granddad. This was a couple of years ago. I saw this beautiful little duck breast in the supermarket and decided to have a go at it again.

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you need:
1 duck breast
2 shallots
port wine
juice of two oranges
 

Preheat the oven for 200C.
Heat a pan without adding any oil. Score the fatty side of the duck breast carefully (try not to cut into the meat).

Cook the duck breast on the fatty side for about 8-10 minutes and it is really crispy brown. Turn around and cook for another 3 minutes to get a nice brown crust.

Put in a small casserole dish and in the oven for 12 minutes.
In the meantime chop up some shallots finely and cook in the remaining duck fat in the pan.

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Pour in some port and the orange juice (to taste because I did not measure the amounts! The inspirational recipe said to use slightly more port than orange juice….).

Take out the duck breast and wrap in aluminium foil. Leave to rest for 5 minutes.
I served my duck breast with a medley of steamed fresh green vegetables which I tossed in the duck fat in the casserole dish before plating.
In case the sauce is still relatively liquid just thicken it a little with sauce or corn flour. Sieve to get a smooth velvety red sauce.
Unwrap the duck breast and cut into thin slices.
Serve with sauce and fresh vegetables.

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Printable PDF version:
Duck Breast in a Port-Orange Sauce




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