Canard A L Orange Duck With Orange

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A tempting adaptation of the favourite classic french dish.

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Steps

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Trim the duck breasts to remove any excess fat and score the skin with a diamond pattern.

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To make the sauce , put the sugar and vinegar into a saucepan , bring to the boil and reduce until it begins to caramelise.

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Add the orange juice , reduce down to one third and add the chicken stock.

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Leave to simmer.

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Set the oven to 400f season the duck breast with salt and freshly ground black pepper.

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Heat a frying pan over a high heat and add the duck breasts , skin side down.

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Cook until the skin is golden , turn the breasts over and cook for a further 30 seconds.

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Transfer to the oven and cook for 4-5 minutes , depending on size.

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When the duck is cooked , remove it from the oven and leave to rest - skin side up.

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Heat the butter and add the garlic and spinach.

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Cook briefly until the spinach has wilted and then season with salt and freshly ground black pepper.

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Add the orange zest to the orange sauce and simmer for a minute or so.

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To serve , place a portion of drained spinach on each p.

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Ingredients

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duck breasts, salt & freshly ground black pepper, butter, garlic clove, baby spinach leaves, brown sugar, white wine vinegar, orange juice, chicken stock, orange, zest of, oranges