Duck breast with spiced red wine and orange sauce

Make this special dish a part of an indulgent weekend lunch/dinner perfect for friends.

• Ingredients

• 6 duck breasts (see note), skin scored
• 2 eschalots, finely chopped
• 300ml dry red wine
• Grated zest and juice of 2 oranges, plus 2 oranges, segmented
• 2 tbs spiced redcurrant jelly (see note), plus extra to serve
• 1/3 cup (80ml) demiglaze (see note)
• 1 tbs extra virgin olive oil
• 2 tsp red wine vinegar
• Flat-leaf parsley sprigs, to serve
  
  

  Step 1

1. Preheat the oven to 200°C. Season the duck with salt and black pepper.
2. Step 2
   Place a non-stick frypan over low heat, then cook the duck, skin-side down, for 5-6 minutes until golden and most of the fat has rendered. Transfer to a baking tray, then roast for 5-6 minutes for medium-rare, or until cooked to your liking. Rest, covered, for 5 minutes.
3. Step 3
   Meanwhile, drain all but 1 tablespoon of fat from the pan. Add the eschalot and cook over medium heat for 2 minutes, or until soft. Add wine and allow to bubble for 3-4 minutes until reduced by half.
4. Step 4
   Add orange zest and juice, then allow to bubble for a further 3-4 minutes until reduced by half again. Stir in the jelly and demiglaze, then simmer for 2-3 minutes, stirring, until thickened.
5. Step 5
   Place orange segments in a bowl and toss with oil and vinegar. Season with salt and freshly ground black pepper.
6. Step 6
   Slice the duck, then divide among plates. Top with orange segments and parsley sprigs, then drizzle with the red wine sauce and serve with extra jelly.