Pan-roasted duck with orange compôte sauce Recipe

Pan-roasted duck with orange compôte sauce Recipe

  • ½ duck breast
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • ½ orange, peeled and segmented
  • 1 tsp caster sugar
  • 100ml/3½fl oz white wine
  • 1 tsp cornflour, mixed into a paste with a little water
  • salt and freshly ground black pepper
  1. Preheat the oven to 200C/400F/Gas 6.
  2. To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper.
  3. Heat a frying pan and cook the duck for five minutes skin-side down. Pour off excess fat and turn the duck breast over. Place in the oven and cook for eight minutes. Remove and rest for one minute.
  4. To make the sauce, heat the orange in a frying pan and stir in the caster sugar.
  5. Add the wine and cornflour paste and cook to reduce by half.
  6. Serve the breast in the middle of the plate and spoon the sauce around.
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