Duck with Oranges

01Method

1. 1

   Preheat the oven to 200°C. Season the duck breasts and heat a non-stick pan over medium-high heat. Place the breasts skin-side down in the pan and sear for about five minutes until the skin is golden and renders most of its fat.

2. 2

   Transfer the seared breasts skin-side up to a roasting pan and place in the oven. Cook for fifteen minutes if you prefer the meat slightly pink in the center, or twenty minutes for well-done meat.

3. 3

   In a saucepan, combine both preserves with the orange juice and crumbled bouillon cube. Stir over medium heat until smooth and bring to a boil. Stir in the peeled orange segments and serve the sauce poured over the duck.

4. 4

   Serve alongside potatoes roasted in duck fat, fresh watercress or parsley, and pan-seared sugar snap peas.