Duck a l’Orange with Port reduction

For a spooky twist – if you can get your hands on some – try using blood orange! If not you can use oranges and a few raspberries to substitute for the ruby tang. This is a great recipe for Duck breasts with crispy skin and a beautiful sticky sauce, equally you could use duck legs but what you choose to pair it with is entirely up to you! Wilted greens, baby carrots, potato gratin, the opportunities are endless!

Serves 2


  • 2 Free Range Duck Breasts
  • Sea salt
  • 1 tbsp olive oil
  • 2 blood oranges, juiced (or 2 Oranges with a handful of raspberries juiced)
  • 2 tbsp (blood) orange zest sliced as thinly as possible
  • 3 tbsp caster sugar
  • 3 tbsp water
  • 2 tbsp honey
  • 100ml port
  • 1 diced shallot
  • 50g unsalted butter
Duck a l'orange


  1. Pre-heat your oven to 180 degrees.
  2. Using a sharp knife, score the fat side of the duck breasts in a cross-hatch pattern without cutting the meat at all. Season well with sea salt and let stand while you prepare the rest of the dish.
  3. Segment one of your blood oranges by removing the peel (keep some of the peel) with a knife and cutting down the side of the membrane either side of the segment. If you’re doing this with normal oranges, add a tablespoon of raspberry juice to the segments and mix.
  4. Take about 2 x inch pieces of the retained peel, remove any white pith on the inside and slice the orange rind as thinly as possible. With the other orange, cut 3 slices out of one half and juice the other half.
  5. Pre-heat a non-stick oven proof frying pan/skillet to a medium/high heat with a tablespoon of olive oil. Lay the duck into the pan away from you and skin side down, you should hear a little sizzle. Set a timer for 5 minutes.
  6. Meanwhile, in a small sauce pan add the water, caster sugar, and thinly sliced orange rind. Bring this to a gentle boil so that the sugar melts and the peels begin to caramelize.
  7. When most of the liquid has gone, remove the peel and set aside, de-glaze the pan by adding the butter and saute the diced shallot. Continue to add the honey and port – bring this down to a simmer.
  8. After the 5 minutes for the duck is up, check the skin. You’re looking for a golden brown crisp all over so it might need a couple more minutes.
  9. Turn over the ducks and baste the skin with any meat juices. De-glaze the pan with the orange juice made earlier, add the 3 slices of orange and place into your pre-heated oven for a further 5-10 minutes.
  10. Baste the duck again when it’s removed from the oven and allow to rest.
  11. Serve by slicing the duck and plating it with the segments. Drizzle with the sauce which will have reduced a little and pair with anything from wilted greens and potatoes, to wild rice.