Duck Breast with Orange Port and Carrots Julienne

Ingredients (Serves 4):

4 Gressingham duck breast
2 large oranges zested then
2 medium carrots peeled
and cut into julienne and blanched
125ml of ruby port
125ml good chicken stock
sea salt and black pepper
small knob unsalted butter
6 juniper berries crushed
1 small onion finely diced

Duck Breast with Orange Port and Carrots Julienne

Score the fat nearly to the meat in a criss-cross pattern. Then place a heavy-based frying pan on a medium heat, and without waiting for the pan to heat up, add the duck breasts skin side down. Leave them to cook, crisping the skins as they cook. Only turn the duck breast when the skin side is crispy and golden, then cook for a further 2-3 minutes until pink inside.

Meanwhile to make the sauce, fry the onion until translucent in the butter then add the stock, port, juniper berries and orange juice and zest and reduce by half. Strain the sauce, then add the julienne of carrot and reduce again until light but slightly syrupy, then serve with the duck breasts with creamy mashed potato.

Photograph by Michael Powell