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Breast of Duck with Grand Marnier Orange Sauce served with Duchess Potatoes, Glazed Dutch Baby Carrots and Peas

Lance's Main, Series 3 Come Dine with Me Australia.


  • Breast of Duck

  • Duck breast fillets, around 220g each

  • Salt and pepper

  • Grand Marnier Orange Sauce

  • 4 large oranges

  • 95g light brown sugar

  • 125ml cider vinegar

  • 80ml Grand Marnier

  • 2 star anise

  • 1 cinnamon stick

  • 30g butter

  • Duchess Potatoes

  • 750g Sebago potatoes

  • 1 egg and extra egg yolk

  • Salt and white pepper to season

  • ½ tsp nutmeg

  • 40g butter

  • Glazed Dutch Baby Carrots

  • 2 bunches baby carrots

  • 30g butter

  • 1 tbsp honey

  • ½ tsp powdered ginger


  • Breast of Duck:

  • 1.

    Pre heat oven 200 degrees.

  • 2.

    Trim fillets of excess fat around meat and generously season with salt and pepper, rubbing the seasoning in on both sides.

  • 3.

    Place cold non-stick pan on medium high heat stovetop with fillets skin side down, cook around 6 minutes to render down fat and drain away excess.

  • 4.

    Turn over to flesh side and cook 2 minutes.

  • 5.

    Transfer fillets skin side up to tray heated in oven and bake 10 minutes.

  • 6.

    Place fillets on warm plate, cover and rest 5 minutes. Cut fillets to serve (not too thin, or fillets will lose heat to fast).

  • Grand Marnier Orange Sauce:

  • 1.

    Zest one orange in long strips, blanch in boiling water for 1 minute, refresh in cold water, drain and reserve. Juice this orange and others to make around 1½ cups of juice, reserve.

  • 2.

    Combine sugar and vinegar in pan over medium heat until boiling, reduce heat to a simmer and continue to simmer for three minutes.

  • 3.

    Add star anise, cinnamon stick, orange juice and Grand Marnier. Simmer and reduce to a thick syrup, remove from heat and store until close to serving.

  • 4.

    Prior to serving, return sauce to heat, add orange zest and butter, mix through and reheat sauce.

  • Duchess Potatoes:

  • 1.

    Peel and cut potatoes, place in saucepan.

  • 2.

    Cover in cold water, bring to boil over high heat and cook until tender.

  • 3.

    Drain and return to heat, shaking the pan to dry potatoes, about 1 minute.

  • 4.

    Mash until very smooth, or press through sieve.

  • 5.

    Season with salt, pepper and nutmeg, then beat in the butter that has been cut into small pieces. When light and fluffy beat in the lightly beaten egg and yolk.

  • 6.

    Pipe around 14 mounds on lightly greased baking paper on tray and bake in hot oven 200 degrees Celsius for 10-15 minutes or until lightly browned.

  • Glazed Dutch Baby Carrots:

  • 1.

    Wash and trim carrots leaving a small amount of stem. Steam or boil until tender.

  • 2.

    In pan, melt butter and honey, add ginger. Toss carrots in pan and serve.

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