Duck lOrange


  • 2 duck breasts
  • 135ml Clover Krush Orange juice
  • 30ml orange liqueur (optional)
  • 15ml red wine vinegar
  • 35ml granulated sugar
  • 150ml duck stock or chicken stock
  • 2ml grated orange zest
  • Pinch of salt
  • 10ml cornstarch
  • Fondant potatoes and micro herbs, to serve


Place the duck breasts fat-side down in a cold pan and gently turn the heat up to render off the fat until the skin is crispy.

In the meantime, place 60ml of the Clover Krush Orange juice, orange liqueur, red wine vinegar and 5ml of the granulated sugar in a saucepan and boil to reduce by half. Brush the duck breast occasionally with the glaze.

For the sauce, place the remaining 30ml of the granulated sugar, duck stock or chicken stock, grated orange zest, salt, and the remaining 75ml of Clover Krush Orange juice in a saucepan and boil to reduce by half.

To thicken: combine the cornstarch in a little water and add while whisking, to the boiling sauce. Once thickened, remove from the heat.

Serve the duck breasts with the sauce, fondant potatoes and micro herbs to garnish.


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