Many people are reluctant when it comes to tackling duck but in reality it is a simple and rewarding supper.

Because duck is very fatty, it is often accompanied by a fruit glaze or sauce which helps cut through the dish’s richness. In the same way, duck is best accompanied with a vibrant, fruity red wine such as a French Pinot Noir or an Italian Barbera’s or Ripasso’s.

If you are a ‘whites’ girl at heart, pair your duck with a beautiful Austrian Riesling or French Vouray.

Make your duck one to remember by playing up the fruit elements in the wine and balancing it with the background flavours of your dish.

Seared Duck Fillet in Orange Sauce

Ingredients

¼ cup granulated sugar

2 tablespoons water

2 tablespoons Sherry vinegar

1 ½ cups orange juice

2 tablespoons shallots, minced

1 1/2 cups chicken stock

4 oranges, sections cut from membranes

2 duck breast halves, seasoned with salt and pepper

¼ cup unsalted butter

2 tablespoons orange zest

Method:

Boil the sugar and water for several minutes, until the syrup caramelises and turns a golden brown color.

Add the vinegar, juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than a cup. Add butter and 1 tablespoon of orange zest. Stir in orange sections.

In a skillet, sear the duck breasts over high heat.

Cook the duck for about 9-11 minutes on each side. Pour the prepared sauce over the duck breasts and garnish with the remaining orange zest.

 

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