About food

1 duck breast with skin, aprox. 500g/1lb  

marinade:

1 orange, juice only

3 tablespoons brandy

salt & pepper

for sauce:

1 orange, segments without skin

1 cup stock

1 tablespoon honey

2 tablespoons butter

combine all of the marinade ingredients and put into a freezer bag with the duck breast for 3 hours or so

preheat the oven to 240°C/475°F  

take duck brest out from marinade dry it and place in a cool frying pan skin-side down

fry the duck until the skin is golden brown

turn it around and fry a couple of minutes until nicely browned

(should be slightly pink in the middle)

then place the duck into ovenproof dish, cover and keep in the oven for ten minutes  

take it out from the oven and let it rest for 5 minutes, slice

in the meantime remove duck fat from the pan and put it aside

pour orange juice, honey, brandy, stock into the pan and simmer

when the sauce has reduced remove the pan from heat, add butter and stir

then add orange segments into the sauce and cook them another 2 minutes

serve the duck breast on a plate with orange segments

and pour over the orange sauce