This dish is super easy and packed full of flavour. Simply by using the duck fat from the frying pan, with a few small ingredients and a little orange juice, you have the most wonderful gravy to pour over that lovely duck with spring onion mash. What more could you want?
Ingredients serves 4
- 4 duck breasts with skin on
- Juice of 2 whole oranges
- 1 large clove of garlic (roughly chopped)
- 1 thumb size piece of ginger (roughly sliced)
- 1 red chilli (sliced)
- 600g maris piper potatoes
- 50g butter
- 4 spring onions
- Salt and pepper to taste
- Cook the potatoes in boiling water until cooked through ready to mash.
- Pat dry the skin of the duck breasts with a kitchen towel and then lightly score with a sharp knife. Rub salt and pepper onto the skin and then add to a cold pan on a medium heat skin side down. Cook for 6 minutes until the skin is crispy and continue on the other side for 4 minutes. Use the tongs to make sure all sides are seared.
- Finely chop the middle third of each spring onion and mash together with the butter, salt and pepper until smooth and creamy.
- Leaving the duck fat in the pan, take the breasts out and leave to rest whilst you make the gravy.
- Add the ginger, chilli and garlic and give it a stir for a minute and then add the soy sauce and orange juice. Bring to the boil and then turn off the heat and strain into a bowl so you are just left with a liquid.