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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.

Serves 2
Preparation time 5 minutes
Cook time 25 minutes
50g Sugar
150ml Orange juice
200ml Chicken stock
50ml Orange liqueur – Cointreau or
Grand Marnier
Orange zest
Orange pieces
2 Duck breasts
Orange slice


Gastro Pub, Wilford, Nottingham

© All text and Photos – Scott Whittaker 2012