If you are a fan of duck you are going to love this recipe. Effortlessly quick and simple as with most of my recipes. I add a bit of star anise to the sauce to give it a subtle twist on a classic. I hope you like it.

Serves 2

Ingredients

2 duck breasts – skin on

2 tablespoons olive oil

For the sauce

Zest and juice of 1 large orange

100ml apple juice

1 teaspoon cornflour, teaspoon or so of water to make a paste

1 teaspoon light brown sugar

1 star anise

Method

Pre heat oven to 200c / 180c fan

Start by patting your duck breasts dry and scoring them in a criss cross pattern.

Season them with salt and pepper

Pour your olive oil in a pan and add the duck breasts skin side down. Cook for 5 minutes over a moderate heat. Turn for 1 minute to seal.

Place duck breasts into an oven proof dish and cook skin side up on the middle shelf for 15 mins.

Remove from oven and rest for 10 – 15 mins.

Meanwhile, make the sauce.

Start by adding your apple juice, orange zest, brown sugar and star anise to a small saucepan and bringing to the boil to reduce. Add a teaspoon of water to your cornflour to make a paste and tip it into the pan. Simmer for 5 minutes stirring all the while.

Add the duck to a plate and pour over the sauce. Serve immediately with asparagus and green beans.