Duck breasts with orange, ginger and cinnamon

Duck with orange is a typical and deservedly classic French combination, but I have tinkered with the notion, mixing in ginger and cinnamon to create another of my beloved ‘Frindian’ dishes. The duck goes so perfectly with my celeriac gratin that it would be a tremendous shame not to make both. The sweetness of the celeriac and cinnamon flatter the sweet-sharpness of the duck and make it a perfect harmony of flavours. This would be a lovely alternative Christmas dish.