Ingredients
Orange sauce
Duck breasts in sticky orange sauce
Method
Duck breasts in sticky orange sauce
1.Preheat oven to slow, 150°C.
2.Brush each duck breast with oil. Season to taste. Heat an ovenproof frying pan on high. Fry duck breasts, skin side down, for 6-8 minutes, basting with pan juices. Turn breasts over. Place pan in oven for 5-8 minutes, until duck is cooked to taste. Remove from oven, baste and rest, covered. for 10 minutes.
3.ORANGE SAUCE: Meanwhile, melt butter in small saucepan on high. Saute eschalots for 2-3 minutes, until tender. Add liqueur, stirring. Mix in juice, zest, sugar and bay leaf. Bring to the boil. Reduce heat to low and simmer for 4-5 minutes, until thickened. Stir orange segments through.
4.Serve duck breast drizzled with sauce and accompaniments of choice.
Each breast will be about 120-140g. Chicken can be used in place of duck.
Note