Game recipe #2: Duck with orange and thyme and a port and plum jus.


Just a quick post this one.  The duck made a really lovely meal and so I thought I’d give the recipe a quick share.  We served it with crispy roast potatoes, purple-sprouting broccoli, roasted shallots and mashed sweet potato.

Sadly this recipe won’t be likely to happen again at ours as Jon hates orange. The poor man hardly ate any of his hard earned duck.  Bless him, he was very nice about it.  I think it will be duck stir-fry next time, and I think I will leave it to him.  And we’ll leave the orange out of it…


For the duck:

Mix together grated rind of one orange, 2 tsp sea salt, the leaves from a few sprigs of thyme, and a tbsp of brown sugar.  Rub all over your 6 duck breasts.  Leave to marinade, for about 4 hours or overnight (or just for as long as you have- it will still taste good).  Heat a little oil in a frying pan or skillet.  Once hot (not smoking) place duck breasts into the pan whole.  Cook until browned on the outside, still a little pink on the inside and a crisp layer forms on the outside.  Be careful not to over cook, duck can be served quite rare, but cook according to you preference.  Once cooked, slice and serve.

For the jus:

When considering your cooking timings, bear in mind that this takes a little bit of time to reduce.  In a heavy based saucepan pour equal amounts of port and wine (about 1.5 cups of each), add a plum, sliced and 4 finely chopped shallots.  Allow to reduce until a syrupy consistency, about 30mins.  Strain.  Add to 350ml of hot chicken stock.  Serve hot, to be poured over duck.


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