| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Waitrose1 |
2 |
Servings |
INGREDIENTS
|
|
Juice and zest of 1 orange |
| 5 |
|
Cornflour, 1tsp |
| 2 |
|
Shallots, finely chopped |
| 15 |
|
Each of Waitrose Extra |
|
|
Virgin Olive Oil caster |
|
|
sugar and |
|
|
Waitrose White Wine |
|
|
Vinegar 1tbsp |
| 125 |
|
Waitrose Fino Sherry, 4fl |
|
|
oz |
| 2 |
|
Waitrose Farmhouse Duckling |
|
|
Boneless |
|
|
Breasts |
|
|
Salt and freshly ground |
|
|
black pepper |
| 1 |
|
Pinches ground allspice and |
|
|
ground |
|
|
cinnamon |
| 2 |
|
Fresh passion fruit, flesh |
|
|
scooped out |
| 15 |
|
Fresh parsley, chopped |
|
|
1tbsp |
INSTRUCTIONS
Blend the orange juice with the cornflour. In a small saucepan, soften
the shallots in the oil. Add the sugar and vinegar and cook until the
mixture caramelizes. Carefully add the sherry and reduce by half. Stir
in the orange juice and zest. Simmer gently until the sauce thickens.
Heat a frying pan until hot then add the duck breasts skin side down.
Cook for 5 minutes or until the skin browns. Place skin side up in a
small roasting tin and season with the salt, pepper, allspice and
cinnamon. Cook in a preheated oven at 220°C, 425°F, gas mark 7 for
10-20 minutes, depending on how well done you like duck. Set aside and
keep warm. Skim the fat from the duck juices and add the juices to the
orange sauce with the scooped out flesh of the passion fruits and the
parsley. Adjust seasoning. To serve, slice the duck and pour the
sauce over the top. Converted by MC_Buster. NOTES : Orange and
passion fruit makes a wonderful accompaniment to these moist farmhouse
duckling breasts. Converted by MM_Buster v2.0l.
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”