Duck A L'Orange

Ingredients

• Carrots

  Raw

  3 large or 216g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

• Parsley

  Spices, dried

  1 tbsp or 2g

• Butter

  Unsalted

  30g

• Duck Breast Filet

  Unknown

  4 oz or 112g

• Boneless Duck Breast

  Jurgielewicz

  200g

• Chicken Stock Cubes

  Sainsbury's

  1 Cube or 200g

• Water

  Plain, clean water

  100g

Directions

1. Preheat oven to 200 degrees. Chop carrot, parsley, potato into cubes. Boil the potatoes for 15-20 mins.
2. Zest, halve and squeeze orange. Oil and season carrots and bake for 20-25 mins.
3. Mash potatoes with splash of milk, parsley, season and half butter. Coat duck in orange zest and season.
4. Fry the duck on skin side for 5mins. Turn and cook for 1 min on skin side. Add to oven and roast for 10-12 mins.
5. Discard all but 1 tbsp of duck fat, add water, stock, and 3/4 orange juice. Simmer for 3-5 mins. Remove from heat stir in butter. Serve.