Ingredients

• 4 duck breasts
• 75g/3oz white caster sugar
• 2 oranges
• zest and juice
• 2 tbsp sherry vinegar
• 300ml/11fl oz reduced chicken stock
• 3 carrots
• peeled and sliced
• 3 courgettes
• thickly sliced

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat an ovenproof frying pan until very hot
• add the duck breasts
• fat-side down and cook for 3-4 minutes
• or until golden-brown. Turn over and cook for a further 1-2 minutes.
• Place into the oven for 8-10 minutes.
• Remove from the oven and set the duck aside to rest for five minutes.
• Meanwhile
• heat a frying pan until hot
• add the caster sugar and cook to a caramel.
• Remove from the heat then add the orange juice and vinegar
• return to the heat and cook for a couple of minutes.
• Add the chicken stock
• return to a simmer and cook for 3-4 minutes until just thickened.
• Add the orange zest then season with salt and freshly ground black pepper.
• Bring a pan of salted water to the boil
• cover with a steamer insert then add the carrots
• cover and steam for two minutes.
• Add the courgettes and steam for another three minutes until just tender.
• To serve
• carve the duck into thick slices.Place the carrots and courgettes onto the plate the lay the sliced duck over the top. Finish with a spoonful of orange sauce.