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22 Harley St, London W1G 9PL

Serves 4 [allowing 1 duck breast per person]
Preparation time 30 minutes
Cooking time 30 minutes


  • 4 duck breasts,
  • 1 tablespoon sunflower oil,
  • 2 oranges,
  • ¼ pint [? cup; 150ml] orange juice,
  • 1 tablespoon red wine vinegar,
  • salt  and freshly ground black pepper.

Season the duck breast skin. Heat the oil in a frying pan over a moderate heat and add the duck breast, skin side down. Cover and cook for 3-4 minutes until lightly browned. Turn the breast over, lower the heat slightly and cook uncovered for 5-6 minutes.  Remove the duck breast from the pan using a slotted spoon, drain on kitchen paper and keep warm in the oven while making the sauce. Drain off the fat from the pan.

Peel the skin and pith from the oranges. Working over a bowl to catch any juice, slice either side of the membranes to release the orange segments then set aside with the juice. Click here to see a video on how to quickly do this.

Add the segmented oranges, all but 2 tablespoons of the orange juice, and the vinegar to the pan. Bring to the boil and then reduce the heat slightly. Whisk a small amount of oil into the sauce and season to taste. Add the reserved orange juice stirring slightly until thickened. Add the duck breasts and cook gently for about 3 minutes. Arrange the sliced breasts on warmed plates and pour the sauce over them.