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Duck Breasts in Orange
- Serves
6
- Difficulty
Easy
- Ready in
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.
Ingredients
6 20 g 3
Method
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
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