ingredients
serves 4
3 oranges
4 tbsp oil
1 pound red onions, peeled and thinly sliced
4 duck breasts, about 6 ounce each
salt and pepper
1/2 pint red wine
1 inch piece fresh root ginger, peeled and grated
1 1/2 tsp light brown sugar
7/8 cup port
6 ounce cooked beet, sliced
method
1. Grate the zest and squeeze the juice of 2 oranges; slice the other orange.
2. Heat the oil in a heavy-based skillet, add the onions and cook gently, stirring frequently, for 15-20 minutes, until soft and caramelised.
3. Meanwhile, lightly score the duck fat with a sharp knife and rub a little salt into the cuts. Put the duck breasts, skin-side up, into a roasting tin and tuck the orange slices in between. Roast at 200°C (180°C fan oven) for about 15 minutes.
4. Add the wine and orange juice to the onions. Bring to the boil and let bubble for about 5 minutes until the liquid is totally reduced. Add the grated ginger, orange zest, sugar and port, bring to the boil and bubble for 5 minutes or until syrupy. Add the beet and warm through. Season with salt and pepper to taste.
5. Let the duck rest in a warm place for 5 minutes. Serve with the roasted orange slices, and beet and red onion relish.
