Aromatic Duck Breast of Orange, Rosemary, Garlic, Black Peppercorn, Honey and Sage

Aromatic Duck Breast of Orange, Rosemary, Garlic, Black Peppercorn, Honey and Sage

Ingredients:

•4 duck breasts

•Juice of one large orange

•Grated rind of one orange

•Fresh sprigs of rosemary

•2 teaspoons of chopped sage

•6 cloves of garlic finely chopped

•4 tablespoons of honey

•1 ½ teaspoons of whole black peppercorns

Method:
Pre-heat the oven to 180°c

 Place the duck breasts in a dish with skin side up. Pour the orange juice over the duck and rub in the rest of the ingredients on to both sides of the meat. Cover and allow it to marinade over night.

Drain the juice from the meat and remove some of the herbs. On a hot non-stick sear the duck, placing the skin side down first. Cook the skin until it is golden brown then remove from the heat.

On an oven tray lined with baking paper place the duck breasts skin side up. With the herbs that were removed earlier place them under the duck breast. 

Cook for approximately 8-10 minutes or until it is firm but not too firm.

Serve with my roasted kipfler potato side dish and a fresh salad of curly endive and radish with a balsamic vinaigrette.