Serves 2 Ingredients:
2 x 200g duck breast
1 onion
1 clove garlic
10g butter
300ml chicken stock
150ml white wine
30ml Cointreau
100ml orange juice
80g demerara sugar
15 g butter
1 orange. Method: Finely slice the onions, crush the garlic and place both in a pan with the butter. Sweat with a lid on, until the onions become transparent. Add the stock, wine and the Cointreau. Bring to the boil and reduce by two-thirds. Trim the duck breasts of any access fat. Put a frying pan on the stove and put on high heat. When the pan starts to smoke gently place the duck in the pan fat side down cook for two minutes before turning for another two minutes. Put in a roasting tin and into a very hot oven for 10 minutes. When cooked leave in warm place for fiveminutes. Peel and slice the orange. Heat the remaining butter in a frying pan and cook the oranges two minutes each side sprinkle with 40g of the sugar and gently cook until the sugar is melted. Take of heat and keep warm until ready to serve. Add the sugar to the sauce and check the seasoning. To serve: Place half the apples in the centre of the plate. Thinly slice the duck and put on top of the orange slices then drizzle the sauce around the plate. | 
