Duck Breast with Orange Sauce & Lentils

A tasty orange duck recipe to impress, ideal for mid-week date night.

Servings
Serves: 2
Prep
10 mins
Cook
45 mins

Ingredients

  • 2 Gressingham duck breasts
  • 100g puy lentils
  • 1 small onion, quartered
  • 1 small carrot, roughly chopped
  • 1 small red chilli
  • 2 garlic cloves, peeled
  • 1 small chunk of fresh ginger, peeled and roughly chopped
  • Small handful of parsley
  • 2 bay leaves.
  • 1/2 tbsp sherry vinegar
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp of sesame oil
  • 1 bunch of tender stem broccoli
  • Rapeseed oil

For the sauce

  • Zest and juice of 1 one large orange or two small oranges
  • 150ml of pineapple juice
  • ½ a chilli, finely chopped
  • 1 tablespoon of white sugar
  • 1 teaspoon of corn flour mixed with water to make a paste
  • 4 orange segments
  • 1 table spoon of flat leaf parsley roughly chopped

Method

  1. Preheat your oven to 200°C, Fan 180°C, Gas Mark 6
  2. Cook the orange sauce by placing the oranges, pineapple juice, chilli and sugar in a sauce pan, bring to the boil and reduce by a third. Stir in the corn flour, simmer for 5 minutes until the mixture thickens. Mix in the parsley and place to one side ready to reheat when the duck is cooked.
  3. Rinse the lentils and place in deep sauce pan. Add the onion, carrot, chilli, garlic, ginger and the herbs. Add enough water to cover the lentils and bring to a simmer for about 20 minutes. You want the lentils to be cooked with a slight bite to them and not soft and mushy.
  4. Drain and tip the lentils into a bowl and dress with the sherry vinegar, soy sauce and sesame oil. Cover so they keep warm whilst you get a non stick pan, add 2-3 tbsp of rapeseed oil and put on a moderate heat. Add the broccoli to the pan to cook quickly so that it becomes tender and slightly charred.
  5. Score the skin on each duck breast and pat dry with absorbent paper. Season the meat and skin with salt and place into a frying pan skin side down on a medium heat with no oil for 5 minutes or until golden brown. Pour off the fat regularly and seal the other side for 1 minute.
  6. Place the duck breasts skin side up on a rack in a roasting tin in the middle of the preheated oven. Cook for 15-18 minutes depending on how you like your duck cooked.
  7. When the duck is cooked to your liking rest the meat in a warm place for 5-10 minutes before serving.
  8. Once the duck breast is ready scatter the warm puy lentils on to the plates add the broccoli and the sliced duck breast. Serve with the lovey orange sauce.
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.