Duck Breast with Orange and Mint

This recipe is a variation on the traditional Carnard a l'Orange. Serve it with sautéed or roasted potatoes and green beans.
  • 3 oranges
  • 3 large duck breast halves, with skin on and cut into large chunks
  • 1 tbsp olive oil
  • 1 tbsp flour
  • 1 1/4 cups good quality chicken stock (or duck stock if you have it)
  • 1 tbsp brown sugar
  • 4 or 5 tbsp mint leaves shredded
  • 3 tbsp port wine
  • salt and freshly ground black pepper

Peel the zest from two of the oranges, then remove all the pith and segment them. Blanch the zest in boiling water for five minutes, drain and set aside. Juice the third orange and set aside also.

In a large skillet, heat the olive oil over high heat and fry the duck until nicely browned on all sides. Remove the duck from the pan and keep it warm. Remove all but a tablespoon of fat from the pan, sprinkle in the flour and mix it to form a paste. Cook for a couple of minutes, stirring frequently to get any little bits in the pan, gradually pour in the stock, continuing stirring till you have a smooth sauce. Stir in the sugar, juice and peel and season with salt and pepper. Bring to a boil, reduce the heat and add the duck. Simmer for five minutes more, add mint and orange segments and continue simmer for three minutes. Check the seasoning and stir in the port wine. Serve immediately.

  • Yields: 4 servings
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