Roasted duck breast with port and orange reduction

Name: Roasted duck breast with port and orange reduction
Prep time: 40 min
Total time: 40 min
Yield: 4 people
Cuisine: French-Italian
Ingredients: 2 large Duck breasts; to taste Salt; to taste Black pepper; 100 ml Port; 120 ml Orange juice; 150 ml Chicken stock; 1 Shallot; 1 tbsp Butter; 1 tsp Orange zest; 1 tsp Honey

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Elegant and glossy, this duck breast gets a luxurious finish from port, orange and a touch of stock, making it perfect for a dinner that feels just a little special.

Serves: 4 people

Preparation time: 40 min

Ingredients

Duck breasts – 2 large
Salt – to taste
Black pepper – to taste
Port – 100 ml
Orange juice – 120 ml
Chicken stock – 150 ml
Shallot – 1
Butter – 1 tbsp
Orange zest – 1 tsp
Honey – 1 tsp

Method

Score and season the duck breasts. Start them skin-side down in a cold pan and render until crisp, then cook briefly on the flesh side and rest.
Soften the shallot in the pan, pour in the port and reduce by half.
Add orange juice, stock, honey and zest; simmer to a glossy reduction and finish with butter.
Slice the duck and spoon over the sauce. Serve with endive, greens or buttery potatoes.