Marinated duck with orange and beetroot

Serves: 1

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Total Time: 30

Prep Time: 15

Cook Time: 15

• 2  duck breasts
• 1 tablespoon(s) honey
• 1 tablespoon(s) light soy sauce
• 1 small orange
• 2 small cooked beetroot, in natural juice
• 15 gram(s) (1/2oz) walnut pieces
• 1 teaspoon(s) caster sugar
• 2 teaspoon(s) red wine vinegar

Method

1. Score the skin of the duck at 1cm (1/2in) intervals to make a diamond pattern. Place in shallow dish. Mix honey, soy and juice of half the orange together and pour over duck. Leave to marinade for 30 minutes. Remove all the peel and pith from the other half of orange. Cut into quarters. Dice beetroot.
2. Set oven at 200°C/180°C fan/Gas 6. Heat a frying pan until very hot, lift duck breasts out of the marinade and place skin side down into the pan. Fry for about 4 minutes until the skin is charred and crispy. Remove the meat from the pan and place on a baking tray in the oven for a further 6-10 minutes depending on how pink you like your duck.
3. Drain excess fat from the frying pan and add the orange segments, walnuts and beetroot, with the sugar and vinegar. Cook for a minute or until just warmed through and serve with the duck.
4. Photographs Peter Cassidy; food styling Sunil Vijayakar
5. Recipes Mitzie Wilson

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