It’s been a long time since the death of Berni Inns – however I still have a soft spot for a prawn cocktail, and their “Duck à l’orange” followed by a Black Forest gâteau.
This is such a simple dish – so why did so many restaurants get it wrong?
Start with your sauce, add 50g sugar to a pan and about 70ml water and
boil without stirring. When the sugar starts to bubble and turn a golden
brown add the stock, orange juice, liqueur and then keep boiling to
reduce by half.
Cut the peeled potatoes into 1 cm squares and add to a pan of boiling
water. After 20 minutes transfer into an oven tray with some hot oil and
place into a very hot oven for 15 minutes.
Heat a frying pan with a tiny splash of oil and place the duck breast skin
side down. Lower the heat to a medium heat and cook the breasts for 8
minutes on each side, then remove and rest for 5 minutes.
Plate up the potatoes and sit the duck on top, then add the orange zest
and orange segments to your sauce and pour over your duck. Serve with a
wedge of orange.
Preparation time 5 minutes
Cook time 25 minutes
150ml Orange juice
200ml Chicken stock
50ml Orange liqueur – Cointreau or
2 Duck breasts
Gastro Pub, Wilford, Nottingham
© All text and Photos – Scott Whittaker 2012