Much happier with it than with the scallops the other day.  I’ve made it and destroyed the whole lot, but I haven’t had the real thing as of yet, so can’t really say how authentic it was.

I used Hairy Bikers’ recipe for the sauce and only for the sauce, as they roasted the whole duck, I only pan fried the breast. Also, hasselback potatoes seemed like a nice idea to me, cooked in duck fat, they were a treat!

So the sauce; a shallot, thinly sliced, sauteed on duck fat, after a few minutes 2 tbsps of cointreau added and a good splash of white wine. Freshly squeezed orange juice, maybe half a glass. All this reduced a little.  Some orange bits to add texture to the sauce. 2 tsps of orange marmalade- that was a genius move, I loved the slight bitterness it brought in. And then finished with some cornflour to thicken it all up. Really nice. Duck breast made the usual way, all served with French beans, some broccoli and the mentioned hasselbacks. Eaten to the last bit. 🙂