I am so into the wild duck at the moment, it is full of flavour and so tender. I love five spice duck so thought I would make a spiced sauce to go with it, my gosh it was tasty. It went so well with the orangey soft braised chicory. Each flavour works in harmony together it is the classic duck, orange and five spice cooked really well. I used Pierre koffman’s recipe.

Ingredients (serves 2)

For the duck

• 4 wild duck breasts (or 2 farmed)
• 1 banana shallot, peeled and finely chopped
• 1/2 cinnamon stick
• 1 tsp five spice powder
• 1/2 tsp ground ginger
• 2 cardamom pods
• 2 star anise
• 1 dried bay leaf
• 15g sugar
• 15ml white wine vinegar
• 50ml orange juice
• 15ml grand marnier
• 300ml of chicken stock
• Knob of butter
• Fresh black pepper and sea salt
• Drizzle of oil for frying

For the braised chicory

• 2 chicory, halved
• 2tsp golden caster sugar
• Good knob of butter
• 25ml of soy sauce
• 100ml of orange juice
• 15ml of grand marnier

Directions

For the duck

1. In a saucepan add a good drizzle of cooking oil. Add the shallots, spices and bay, cook until the shallots are translucent and are soft in texture. Deglaze the pan with the vinegar, add the sugar and reduce, cooking until it is a light caramel colour.
2. Add the Grand Marnier and orange juice and reduce by half, or until it resembles a syrup. Add the stock and reduce the sauce by half. Pass through a fine sieve, discarding the shallots and spices, and pour the sauce back into the saucepan. Set aside until needed.
3. Heat another good drizzle of oil in a large, heavy heatproof frying pan until very hot. Add the duck breast to the pan skin-side down and cook until brown and crispy, 4-5 minutes. Turn the breast over without piercing the meat and cook for another 4-5 minutes, depending on how pink you like your duck. Remove from the heat and allow to rest well.
4. Return the sauce to the heat, whisk in the butter and check the seasoning. Cut the duck breast into slices and serve with the sauce and braised chicory.

For the chicory

1. Sprinkle 1/2 tsp of sugar over each chicory half. Heat a frying pan until hot. Add the chicory and cook cut side down until caramelised and golden brown.
2. Add the soy sauce, orange juice, grand marnier and butter to the pan. Turn down the heat to medium and cover the pan with a lid. Braise the chicory for 6-8 minutes until tender, basting each minute. Serve with the duck and sauce. Enjoy.