Duck à l'orange
Prep time: 30 minsTotal time: 
Duck à l'orange
‘Duck is a lovely ingredient. When you get that crispy skin along with the zingy sauce here, there’s nothing better.’
Prep time: 30 minsTotal time: 
Lisa Goodwin-Allen
Lisa Goodwin-Allen is a British chef best known for leading the kitchen at Northcote in Lancashire, where she is now chef patron. As well as her new role as culinary director at Rosi at The Beaumont hotel in London, she is a regular on TV and has been a judge on MasterChef and Great British Menu.
Lisa Goodwin-Allen
Lisa Goodwin-Allen is a British chef best known for leading the kitchen at Northcote in Lancashire, where she is now chef patron. As well as her new role as culinary director at Rosi at The Beaumont hotel in London, she is a regular on TV and has been a judge on MasterChef and Great British Menu.
Ingredients
For the duck
- 4 oranges
- juice of 2 lemons
- 70g caster sugar
- 6 duck breasts
For the glazed carrots
- 6 medium carrots, peeled and cut into 10cm x 2cm batons
- 50g unsalted butter
- ½ tsp salt
- 1 tsp caster sugar
- zest of 1 orange
- 1 star anise
To serve
- mashed potatoes
Step by step
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Peel 1 orange and slice the peel into very thin strips. Segment the orange and set aside, then juice the remaining oranges. Put the peel in a saucepan with the orange juice, lemon juice and sugar over a medium heat. Bring to a boil then reduce to low and cook for 10 minutes or until it’s reduced down to a syrupy consistency that coats the back of a spoon. Add the orange segments to finish.
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Preheat the oven to 200°C, fan 180°C, gas 6. Put the carrots, butter, salt, sugar, orange zest and star anise into a pan with 200ml of water and cook over a medium heat until the carrots are tender, around 15 minutes. Remove the carrots and reduce the sauce for a further 2-3 minutes until it becomes a glaze. Transfer the carrots back into the glaze and keep warm.
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Meanwhile, pat dry the duck breasts and season well with salt. Place 3 duck breasts skin-side down in a large frying pan over a medium heat. Cook for 5-7 minutes until the skin is crispy and the fat has been rendered. Set aside, skin-side up, on a baking tray. Wipe out the pan and repeat with the remaining breasts. Transfer all of the breasts to the oven for 4-6 minutes, or until still just pink inside. Remove from the pan and leave to rest for 10 minutes, before carving. While the duck is resting, gently reheat the orange syrup.
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Serve the duck breasts drizzled with the warm orange syrup alongside the glazed carrots and a side of mashed potato.
