2 large duck breasts,
Juice of 4 oranges,
150 ml chicken broth,
150 ml white wine,
3 tablespoons sugar,
8 tablespoons soy sauce,
Zest of 2 oranges,
Salt and pepper.


To prepare the sauce, pour in a sauce pan the orange juice, the zest, the chicken broth and wine. Allow the ingredients to boil, stirring occasionally, and then reduce the heat to an even simmer. Taste the orange sauce and add a few tablespoons of sugar if desired. Continue simmering for about 10 minutes and remove from the heat.

Score the skin of the duck breasts in a criss-cross pattern with a sharp knife. Make sure when scoring not to cut into the meat. Season the meat with salt and pepper. Place the duck breast in a large frying pan skin side down and let it slowly fry for 10 – 12 minutes. Be patient and don’t rush things at this stage, this is where you lay the ground for the crispy skin.

Pour the excess fat carefully out of the pan, turn the breasts over to the other side and add the soy sauce. Cook for another 10 minutes until the meat is medium-rare and springy to the touch. Occasionally spoon the soy sauce onto the breast meat to help the flavour penetrate the duck.

Cut the duck breasts into thin slices and fan the slices onto a plate, pour the orange sauce over the top. Serve immediately.

For 4 persons.
Style: A French classic.
Difficulty: Easy.
Preparation time: 20 minutes.
Cooking time: 25 minutes.