This sumptuous French dish is easier than you'd think to make and also lets you use your flambe skills!
Heat the sugar in a saucepan or frying pan until caramelized.
Score and season the duck breasts then cook skin side down in the butter for 8 minutes, tipping out the fat occasionally.
Flip the duck over and cook for 2 minutes. Flambe with the orange liqueur then deglaze with the honey. Allow to rest.
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.
Add the vinegar to the caramelised sugar then pour into the honeyed duck juices and add the orange and lemon juices. Boil to reduce.
Add the zest and orange segments with the stock, boil to reduce and thicken with slackened corn flour.
Serve with the duck & the steamed broccoli.
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