INGREDIENTS

INSTRUCTIONS

To make the marinade, place the brown sugar in a pan and add the
butter, water, honey, maple syrup and brown treacle. Let it all  simmer
away until the sugars have melted. This should take 10 minutes.  When
the mixture has come to a rolling boil, add the port, take the  pan off
the heat and allow to cool.  Place the duck breasts in the marinade
when cool and leave to stand  for  In another pan, melt the butter then
add the shallots, dates (which  have been marinated in port and
chicken), water, raspberry vinegar  and a dash of creme de framboise.
All this should simmer, but while  this is happening, use a ladle to
skim off any impurities from the  edges. In a separate pan, add the
cream and let it simmer until it  reduces by half.  To make the salad,
peel 2 oranges and cut away the pith. Cut out the  segments, and place
in a bowl with any excess juices. Chop half a red  onion into fine
pieces and place into the bowl with the orange  segments. Add the water
cress leaves and chopped chives.  Dribble some extra virgin olive oil
and black pepper over the salad  and toss together.  Wipe the marinade
from the duck breasts after they have marinated for  30 minutes and
place in a pan, skin side down for 8 minutes on each  side.  Pour the
date sauce and a little cream into a liquidizer and blitz  together.
Add the rest of the cream and blitz again. Stir the sauce  with a
wooden spoon and then pour the sauce into a saucepan, season  with salt
and pepper and add a touch of orange sauce from the salad  for flavour.
Serve the duck breast thinly sliced with the salad and sauce.
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