Orange Glazed Duck

Anthony and Cleopatra. Batman and Robin. Love and Marriage. Crime and Punishment. History and literature are full of iconic pairings, but one of our favourites has to be duck and orange. Some might call it retro. We say it's a classic. With this recipe you're going to learn how to melt the fat on the duck breasts. Cheffy types call this 'rendering' and it makes the skin lovely and crisp. Enjoy! .

Servings
Serves: 2
Prep
15 mins
Cook
25 mins

Ingredients

  • 1 pack potato, chopped
  • 1 garlic clove, grated
  • 2 large vine tomatoes, halved
  • 1 pack green beans
  • 1 bunch flat leaf parsley, chopped
  • 1 orange
  • 2 duck breasts

Method

  1. Preheat your oven to 200°C, Fan 180°C, Gas Mark 6
  2. Chop the potato into 2cm cubes (no need to peel). Peel and grate the garlic (or use a garlic press). Cut the tomato in half through the equator. Trim the tops off the green beans. Pick the parsley leaves from their stalks and roughly chop (discard the stalks). Zest the orange, then cut in half.
  3. Pop the potato into one of your pans of boiling water. Cook until tender, about 15 mins. Drain in a colander and return to the pan. Put the tomato halves on a baking tray, cut-side up. In a bowl, mix the garlic with a splash of olive oil, a pinch of salt and a grind of black pepper. Spoon onto each tomato half. Pop on the top shelf of your oven. Roast for 20 mins.
  4. Pop the potato into one of your pans of boiling water. Cook until tender, about 15 mins. Drain in a colander and return to the pan. Put the tomato halves on a baking tray, cut-side up. In a bowl, mix the garlic with a splash of olive oil, a pinch of salt and a grind of black pepper. Spoon onto each tomato half. Pop on the top shelf of your oven. Roast for 20 mins.
  5. Next, prepare each duck breast by scoring the skin gently in a criss-cross pattern. Tip - Scoring the skin will help to melt the duck fat under the skin. Season with a pinch of salt and a grind of black pepper.
  6. Next, prepare each duck breast by scoring the skin gently in a criss-cross pattern. Tip - Scoring the skin will help to melt the duck fat under the skin. Season with a pinch of salt and a grind of black pepper.
  7. Put a frying pan over medium heat and add the duck, skin-side down. As the duck fat melts, pour it into a bowl. Continue until the skin is golden brown and crispy, 5-7 mins (although it may take longer). Turn the duck over and brown the flesh-side. Add the zest of the orange then squeeze in its juice. Coat the duck then transfer to the tomato baking tray in the oven. Roast for 5 mins.
  8. Put a frying pan over medium heat and add the duck, skin-side down. As the duck fat melts, pour it into a bowl. Continue until the skin is golden brown and crispy, 5-7 mins (although it may take longer). Turn the duck over and brown the flesh-side. Add the zest of the orange then squeeze in its juice. Coat the duck then transfer to the tomato baking tray in the oven. Roast for 5 mins.
  9. When the duck goes in the oven, pop the green beans into your second pan of boiling water. Cook until tender, 5 mins. Crush the potato with a potato masher or fork, mix in a splash of olive oil and half of the parsley. Pop a lid on to keep them warm.
  10. When the duck goes in the oven, pop the green beans into your second pan of boiling water. Cook until tender, 5 mins. Crush the potato with a potato masher or fork, mix in a splash of olive oil and half of the parsley. Pop a lid on to keep them warm.
  11. When the duck is cooked, take it out of your oven and let it rest on a chopping board for 5 mins before serving. This ensures it will be juicy! Spoon a generous amount of potato onto each plate and put some green beans alongside. Slice the duck breasts and pop on top of the beans. Finish with a roasted tomato top with the remaining parsley, and pour the orange sauce over the duck. Tuck in!
  12. When the duck is cooked, take it out of your oven and let it rest on a chopping board for 5 mins before serving. This ensures it will be juicy! Spoon a generous amount of potato onto each plate and put some green beans alongside. Slice the duck breasts and pop on top of the beans. Finish with a roasted tomato top with the remaining parsley, and pour the orange sauce over the duck. Tuck in!
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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.