Ingredients
- 2 duck breasts (14oz-397g)
- Zest of 3 large oranges
- Juice of 3 large oranges
- 2 garlic cloves (minced)
- 1 teaspoon dried thyme
- 5.6oz-160g honey
- Black pepper
- Pinch of salt
- 1 chicken dry crumble stock cube
- 1 teaspoon cayenne pepper
- 1 tablespoon red wine vinegar
- ¼ teaspoon ground cardamom (pod skin removed, ground the insides)
Method
- Score the duck across the skin and leave to rest to room temperature for 10 minutes. Season with salt and pepper. Meanwhile, pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
- In a large mixing bowl, combine the honey orange juice, cayenne pepper, stock cube, red wine vinegar, ground cardamom, orange zest, garlic and thyme to a small saucepan and bring to a boil. Reduce the heat to simmer and cook for 5-10 minutes until the sauce has thickened a little. Set to one side
- When ready to proceed, heat a large dry frying pan over a high heat. Once hot, place the duck breast skin side down into the pan and sear for 4 minutes. Turn the breasts and cook for a further 1 minute. Pour away the fat and transfer the duck breasts to the roasting rack and pop into the oven for 4 minutes
- Remove the duck from the oven and brush the marinade over the top and sides generously. Pop back into the oven for a further 4 minutes. Remove the duck again and glaze a second time and pop back in the oven for 5 minutes. Finally, remove the duck one last time, glaze generously and pop back in the oven for the last 5 minutes.
- Remove the duck from the oven, check the internal temperature using a meat thermometer for a reading of at least 165˚F /74˚C. Set to one side and rest for 5 minutes before serving
