Breast of duck with Orange Sauce

Breast of duck with orange sauce, red onion and thyme lyonnaise potatoes and wilted baby spinach leaves

Ingredients (Serves 4):

red onion and Thyme
Potato Lyonnaise:
2lb Maris Piper potatoes
2 large red onions
2 sprigs fresh thyme
4 fl oz olive oil
4 fl oz vegetable oil
Salt and ground black pepper to taste

Breast of duck with Orange Sauce
Method:

Take 4 M&S duck breasts. Score and season and cook on a preheated baking tray in an oven heated to 200c/ 400F/ Gas Mark 6 for 30 – 35 minutes. When cooked through remove from the oven ready to serve.

Peel and thinly slice the red onion and saute off in the olive oil until they begin to soften and darken. Next, wash and peel the potatoes and cook them off in salted water. When they are cooked through drain and leave to one side to cool. Take the cooled potatoes and slice them approx ½ inch thick. Heat a non stick frying pan with the vegetable oil over a moderate heat and carefully lay your potatoes in the pan evenly so they saute to a nice colour. After a couple of minutes turn them over and at the same time add your pre-cooked red onion with the fresh thyme (finely chopped). When they are cooked season to taste and they are ready to serve.

Orange Sauce:

1/2 cup dark muscovado sugar
1 tbsp salt
1 tbsp corn starch
1 tbsp garlic powder
1 cup fresh orange juice
1 tbsp thinly grated fresh orange peel
1 tbsp lime juice
2 tbsp orange curacao
1 tsp red wine vinegar

Pre-mix the cornstarch and the sugar in a bowl. Place mixture into a saucepan and add lemon juice, garlic, salt, red wine vinegar, orange curacao, orange peel and orange juice. Bring to the boil stirring continuously, reduce heat and simmer until the sauce clears and thickens slightly.

Wilted baby spinach leaves:
12oz baby spinach leaves
Salt to taste
Ground black pepper to taste
Ground nutmeg

Wash and drain the spinach. Take a small saucepan with a little water. Bring to the boil then add the spinach, stir and gently add the seasonings. After 1 minute remove and ready to serve.

To Serve:

Take a suitable warm serving plate and place the sautŽed potatoes in the centre of the plate, next place the spinach on top of the potatoes followed by the sliced duck breast. Finally pour the heated orange sauce over the duck or around the edge of the plate, whatever you prefer.

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