Crispy duck breast with orange sauce

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Heat the oven to 170°C fan / 190°C conventional.

Allow about 15 minutes in total, checking the oven has reached its setting.

Pat duck dry and score skin shallowly in a diamond pattern without cutting into the flesh. Season.

Put duck skin-down in a cold ovenproof pan. Heat gradually to medium and cook for 10–14 minutes, supervising and pouring off excess fat, until the skin is golden and crisp. Keep any clean retained sauce fat separate.

Turn and sear the flesh side for 1 minute.

Check the oven setting and carefully put the prepared dish into the hot oven.

Cook for about 8–15 minutes depending on thickness. Check the centre reaches 75°C for 30 seconds; extend if needed.

Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

Rest skin-up, uncovered, for 8 minutes to preserve the crisp skin.

Soften shallot and sliced sauce ginger in the listed retained duck fat.

Add wine, scrape the browned residue from the pan and bubble until substantially reduced.

Add orange juice, stock, sherry vinegar and honey. Bring to a gentle simmer.

Simmer for 15–20 minutes until lightly syrupy.

Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

Continue at a gentle simmer until the stated readiness cue is reached.

Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

Continue at a gentle simmer until the stated readiness cue is reached.

Strain and whisk in cold butter off the heat. Taste and season.

Slice duck across the grain. Spoon orange sauce beside the flesh to keep the skin crisp.