Margret de Canard a l'Orange

Duck a'lOrange served here with wilted spinach, roasted chat potatoes and carrots
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Food historians tell us the practice of pairing of citrus fruits with fatty meat is thousands of years old, likely originating in the Middle East. Examples are found in many cultures and cuisines. The acid in the fruit counteracts the fat in the meat, making the dish more enjoyable and digestible. For example: pork & applesauce; goose & cherry sauce, fish & lemon, and duck a l'orange.The earliest French recipes we find combining ducks and oranges were published in the 19th century.

 This is real dinner party food but surprisingly simple....you need to start this dish the day before.

 Serves 6

3 Duck Breasts
4 oranges
1 tablespoon honey
200 ml soy sauce
1 tablespoon ground cinnamon
Butter

Method
Zest from 1 orange, the juice from 3 oranges and the peeled segments from 1 orange
Score the fatty side of the duck breasts in a diamond pattern and place the duck in a dish
Mix the orange juice with the zest, soy sauce, honey and cinnamon together and pour over the duck – chill for 24 hours.
Cook the duck breast in a hot oven for 10 – 15 minutes (the time depends on how rare you like it). Meanwhile put half the marinade in a pan with the orange segments and reduce by half (about 5 minutes). Remove the duck from the oven and slice then cover to keep warm, add some of the juices from the duck to the sauce and cook for another minute then add the butter and whisk.

Serve with green beans and Sarlat potatoes.

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