23 December 2012,21:28 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Pare the rind of one of the oranges and cut into needle shreds; blanch for 20 seconds and set to one side.
  • Lay the duck breasts in a dish with the juice of 2 oranges, the ginger, sherry, vinegar and half of the prepared needle shreds.
  • Season well with salt and pepper. Marinate for up to 2 hours.
  • Peel the remaining orange, removing all of the pith, and cut into segments, retaining the juice.
  • Bring the stock and all of the marinade to the boil in a saucepan, stirring in the segments and juice.
  • Lay a piece of wet greaseproof paper in a steamer compartment and arrange the duck breasts on top.
  • Cover with a tight-fitting lid and steam over the stock for 20 minutes.
  • Check the liquid level frequently and add more boiling stock or water if necessary.
  • Remove the duck and keep warm while you finish the sauce.
  • Work the stock in a blender and rub through a sieve. Reduce by boiling rapidly until rich and syrupy.
  • Lower the heat, whisk in the margarine, bit by bit (if using), until you have a rich creamy sauce. Taste and adjust the seasoning.
  • Arrange the duck on warmed plates and pour over the sauce.
  • Garnish with the remaining needle shreds and parsley.


  • 6 oranges
  • 8 duck breasts, skinned
  • 30 grams root ginger, peeled and finely chopped
  • 4 tablespoons sherry
  • 2 tablespoons red wine vinegar
  • Salt
  • Freshly ground black pepper
  • 750 ml chicken or duck stock
  • 200 grams margarine
  • Flat-leaf parsley, to garnish

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