This sumptuous French dish is easier than you'd think to make and also lets you use your flambe skills!


  • 2 duck breasts

  • 1 tsp crushed white peppercorns

  • 1 tsp sea salt

  • 1 tbsp liquid honey

  • 25g unsalted butter

  • 1½ naval oranges

  • 1 tbsp sugar

  • 1 tbsp red wine vinegar

  • Juice of ½ lemon

  • 1 tbsp orange liqueur

  • 4 tbsp beef stock

  • Cornflour for thickening

  • Vegetable to accompany –like steamed broccoli


  • 1.

    Heat the sugar in a saucepan or frying pan until caramelized.

  • 2.

    Score and season the duck breasts then cook skin side down in the butter for 8 minutes, tipping out the fat occasionally.

  • 3.

    Flip the duck over and cook for 2 minutes. Flambe with the orange liqueur then deglaze with the honey. Allow to rest.

  • 4.

    Cut strips of zest from the oranges (or julienne) then blanch for 5 minutes in boiling water. Remove pith from the oranges then cut into segments between the membranes. Squeeze out juice from the membranes.

  • 5.

    Add the vinegar to the caramelised sugar then pour into the honeyed duck juices and add the orange and lemon juices. Boil to reduce.

  • 6.

    Add the zest and orange segments with the stock, boil to reduce and thicken with slackened corn flour.

  • 7.

    Serve with the duck & the steamed broccoli.

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