Serves 4-6

Free of: Gluten and top allergens

Ingredients

• 2 large duck breasts
• Salt and pepper
• 2 tbsp (30 mL) olive oil
• 4 hallots, minced
• 2 cloves garlic, minced
• 2 cups (475 mL) freshly squeezed orange juice
• 2 cups (475 mL) chicken stock [Look for allergen-free, gluten-free brand]
• 1 tbsp (15 mL) cornstarch

Method

1. Using a sharp knife, score the fat of each duck breast in a criss-cross formation. Season duck on both sides with salt and pepper.
2. Heat 1 tbsp of olive oil in a sauté pan over medium heat. Sear duck, fat side down 4-6 minutes, then cook for same time on other side, until golden brown and cooked through. Remove duck to a plate to rest.
3. For the sauce: heat remaining oil in a medium saucepan. Add shallots and garlic. Cook over medium heat for 2 minutes, stirring often.
4. Add orange juice, stock and cornstarch. Bring to a boil. Reduce heat and simmer, until liquid has reduced by half and thickened.
5. Slice duck thinly and arrange on a platter as your elegant food centerpiece. Drizzle with orange sauce and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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