The classic combination of duck and orange is fired by a faint trace of ginger and given a subtle crunch by toasted almonds. Apple slices make a sweet contrast.
Thinly pared rind of 1 orange, cut into fine strips
1/8 level teaspoon ground ginger
3 tablespoons water
1 level teaspoon cornstarch
Juice of 1 large orange
1 dessert apple, washed in warm water and dried
Juice of 1/2 lemon
7 ounce cold cooked duck breast without bone or skin, cut into fine strips
1 level tablespoon blanched and chopped almonds, lightly toasted
Flat-leaf parsley sprigs to garnish
1. Simmer the orange rind with the ginger and water in a small saucepan for 10 minutes.
2. Meanwhile, mix the cornstarch to a smooth cream with 2 teaspoons of the orange juice, then stir back into the rest of the juice.
3. Strain the orange and ginger mixture through a fine sieve and set aside the strips of rind. Pour the liquid back into the pan and stir in the cornstarch and orange juice mixture. Bring to the boil, stirring all the time, then simmer for about 2 minutes, stirring frequently, until the mixture is clear and slightly thickened. Pour it into a bowl, cover and leave to cool.
4. Quarter and core the apple. Cut it into thin slices and immediately pour the lemon juice over them. Turn the slices in the juice until they are completely coated, so that they do not discolour.
5. When the orange dressing is cold, toss the duck in it until completely coated, then stir in the almonds. Arrange a share of the apple slices on each of four small serving plates and spoon a quarter of the duck mixture and its dressing onto each plate beside the apples. Garnish with the shreds of orange rind and the parsley sprigs. Serve at once.