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

Ingredients

• 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