Duck Breasts with Blood Orange Sauce

Duck with orange sauce is a great classic and can be truly delicious. But it became a bit of a joke when less-than-great restaurants began to turn out overcooked, dry duck in something resembling marmalade with a dollop of Grand Marnier in it. I haven't come across many restaurants in recent years that still serve this dish. (Although I do know of one establishment that seems unchanged since the 1970s and not only serves the classic duck à l’orange but also has a sweet trolley). This recipe is not the classic sauce, but it's a relatively simple dish that doesn't need the whole duck or too much time to prepare and it shows why the duck and orange sauce was a really good idea in the first place. 

This recipe has the great advantage that the sauce is largely made in advance, although it's best to add the finishing touches immediately before serving.

Blood oranges aren't essential but, if they're in season, they do have a lovely flavour without being too sweet and the colour is excellent. You could use any wine vinegar in the sauce, but sherry vinegar adds more flavour than simple wine vinegar or, better still (I'm being fussy here), a mix of half sherry vinegar and half wine vinegar made from a sweeter, softer wine. I used half sherry vinegar and half Riesling wine vinegar this time.

The addition of a little Malibu liqueur to the sauce seems odd but, I think, works beautifully. I've borrowed the idea from a French chef whom I saw finishing sauces in a similar way some years ago. Sadly, I can't remember his name.

This will serve 2.

80 g caster sugar

80 ml sherry vinegar (or a combination of sherry vinegar and a sweeter-style wine vinegar)

2 blood oranges, juice only (if they’re particularly small then use 3)

100 ml chicken stock

A dash or two Malibu (or other coconut rum liqueur)

A squeeze or two of lemon

2 duck breasts, skin on

You can make the first stage of the sauce in advance. Add the sugar and vinegar to a small pan and reduce over a high heat, stirring to ensure that the sugar dissolves, until the mixture becomes syrupy. Add the orange juice and reduce by about a half. Add the chicken stock and continue to reduce for a minute or two until slightly thickened. Set aside.

Preheat the oven to 200°C fan. Trim any excess skin or sinewy bits off the duck breasts. Score the skin with a very sharp knife and season them all over with salt and pepper. Place the duck breasts skin side down in a dry frying pan: this needs to be one that can be placed in the oven. Place the pan on quite a high heat and cook the breasts for 5 minutes until the skin is looking crisp. Pour off all but a little of the fat released by the duck and turn the breasts over. Cook on the flesh side for 1 minute until lightly coloured. Turn them back onto their skin side and place the pan into the oven. Let the duck breasts roast for 4 - 5 minutes (if the breasts are very thick then allow a minute or so longer). Remove the duck breasts from the pan and leave to rest for at least 5 minutes, skin side up.

While the duck is resting, finish the sauce. Reheat the sauce and add a dash or two of Malibu and a squeeze or two of lemon. Because the sweetness of the oranges might vary a lot, be prepared to taste and adjust the sauce to your liking. Thicken the sauce with your favourite thickener if it seems a little too thin.

Slice the duck before serving, add the sauce and maybe just some simple boiled or steamed new potatoes and green veg.