Name: Wild Duckling with Oranges And Rose Petal Vinegar
Ingredients: 25 g Butter; 1 tb Olive oil; 15 g Plain flour; 4 225 g duckling supremes; 2 tb Fresh tarragon; chopped; 150 ml Fresh orange juice; 3 Fresh oranges cut into segments and rind; ; cut into very fine strips; 25 g Courgettes; cut into very fine; ; strips; 25 g Red peppers; cut into very fine; ; strips; 25 g Shredded leeks; 150 ml Orange brandy; Salt and freshly milled black pepper; 150 ml Fromage frais; 340 g Cooked egg noodles

CATEGORY	CUISINE	TAG	YIELD
Eggs		Food networ, Food4	1	servings

INGREDIENTS

25	g	Butter
1	tb	Olive oil
15	g	Plain flour
4		225 g duckling supremes
2	tb	Fresh tarragon; chopped
150	ml	Fresh orange juice
3		Fresh oranges cut into segments and rind
		; cut into very fine strips
25	g	Courgettes; cut into very fine
		; strips
25	g	Red peppers; cut into very fine
		; strips
25	g	Shredded leeks
150	ml	Orange brandy
		Salt and freshly milled black pepper
150	ml	Fromage frais
340	g	Cooked egg noodles

INSTRUCTIONS

Heat the butter and oil in a large frying pan, add the duck supremes and
cook slowly for 12 minutes until light golden brown all over.
Add the orange brandy and rose petal vinegar, cook for 4 minutes, sprinkle
lightly with the flour and cook for a further 5 minutes.
Reduce the heat and add the orange juice, courgettes, peppers and leeks,
season with salt and freshly milled black pepper. Simmer for 5 minutes
until the orange sauce is reduced and thickens.
Add half the segments, rind, tarragon and fromage frais cook for a further
2 minutes.
Place the breast on to the centre of warm plates on to the noodles, with a
little sauce, garnished with segments of orange and fresh tarragon leaves,
sprinkle the supreme with fresh strips of orange rind.
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