Serves: 2
Cook’s Tip: You will need a good quality, large frying pan, preferably non-stick.
If you can’t find kumquats, use two clementines or satsumas, peeled and sliced.
Plenty of protein, fibre, fat, with some carbohydrate and vitamins.
Serve with steamed carrots, steamed cabbage or kale, and some boiled, new potatoes.
For a Naughty but Nice treat, I sometimes like to drain the cooked new potatoes well, blot them dry on absorbent kitchen paper, then crisp them up, for a few minutes, in the hot duck fat, in a clean frying pan! Delicious!
2 boneless duck breasts, skin on
25g butter
1 level Tbsp. cornflour
Grated rind and juice 1 orange
Salt and pepper
150ml chicken stock
1 Tbsp. coarse cut orange marmalade
30ml whisky
4 kumquats, sliced or 2 clementine’s or satsumas, peeled and sliced
1 Tbsp. grated fresh root ginger, or 1 Tsp Very Lazy Ginger, from a jar, optional but nice
1. Blot duck breasts dry with absorbent kitchen paper, then season with a little salt and pepper. Chill uncovered for about an hour, or over-night, if preferred. This is not strictly necessary, but it really does help the skin to crisp up beautifully.
2. Remove from fridge at least 30 minutes before cooking. Blot dry again with kitchen paper.
3. On a chopping board, score each duck breast skin into a criss-cross pattern, using a sharp vegetable knife, and being careful not to cut through to the flesh. Season with salt and pepper.
4. Put duck breasts, skin side down into a cold frying pan, positioned on the hob. Slowly heat pan up, to medium high heat. This helps to melt or render the fat down. Continue to fry the duck, until skin is crisp and golden, and a lot of the fat has been rendered out. This should take 12-15 minutes.
5. Drain excess fat and retain for super roast potatoes, on another day.
6. Flip duck over and add butter to the pan. Continue to cook for a further 5 minutes, over medium high heat, until golden underneath, and cooked to your liking. Test with a meat thermometer if you have one. Push it into centre of duck breast. For medium it should reach 61C, for well done, 65C. Transfer duck to warm serving platter. Cover with tin foil and set aside for 10-15 minutes, to rest. Drain off excess fat again.
7. Meanwhile make the sauce.
8. In a small bowl, or mug, blend cornflour with the rind and juice of the orange. Season with a little salt and pepper.
9. Stir cornflour mixture into the frying pan. Stir in the stock with the marmalade. Heat gently, stirring, until marmalade dissolves. Gradually bring to the boil, stirring, until slightly thickened into a pouring sauce. Add whisky, kumquats or tangerines, with the ginger, if using. Simmer for 1-2 minutes.
10. Slice the duck breasts and serve with the sauce poured over, accompanied by the vegetables.