Nothing beats a crispy skin duck breast. We usually have five spice duck breast and fancied something different. The classic combination or duck and orange works well in this dish with added flavour of mustard and cider. We love sauce so even though my recipe serves 2 the sauce serves 4, crushing the new potatoes in it is so yummy. Just half it if you don’t like loads of sauce.
Ingredients (serves 2)
- 2 duck breasts
- ½ teaspoon olive oil
- 1 shallot, peeled and finely diced
- 1 clove garlic, minced
- 2 teaspoons fresh thyme, leaves only
- 1 tablespoon flour
- 1 tablespoon whole grain mustard
- 250ml apple cider
- 250ml chicken stock
- 1 tablespoon orange marmalade
Preheat oven to 200 degrees (fan) heat a heavy bottomed oven proof frying pan over medium heat.
Add a drizzle of oil to the pan and season duck breast on both sides with salt and pepper. Place duck breasts, skin side down and sear for 8–10 minutes until skin is dark brown and crispy,
flip and sear other side 2–3 minutes.
Place the pan with the breasts in the oven and cook for 8 minutes. Transfer the breasts to a board or plate, cover with foil and leave to rest.
Drain off the duck fat and add a drizzle of oil. Sauté the shallot and garlic for 2–3 minutes or until lightly browned. Add the flour and cook for an additional 1 minute. Add the cider, and simmer until liquid reduces by half, about 5 minutes.
Add the chicken stock, thyme, and marmalade and cook for an additional 5 minutes until thickened.
.To serve, Slice the duck breast diagonally , add your chosen sides and spoon over the sauce. Enjoy.