Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
Easy
45 min
By Joanne Harris and Fran Warde
Published 2002
Magrets de Canard à l’Orange is a variation on the classic dish of duck with orange. Duck works well with sweet tastes, and this is a quick and stress-free version to prepare.
Score the skin of each duck breast in a criss-cross pattern. Melt the butter in a large frying pan and cook the duck breasts, skin-side down, over a medium heat for 10 minutes, until the skin is golden and the fat has run out of it.
Meanwhile, use a sharp knife to peel the oranges down to the flesh, cutting away all the pith (do this over a plate to catch any escaping juice), and then c
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe