Duck à L’orange

In a microwave-safe bowl, melt the duck fat in the microwave. Place the potatoes on a lined oven tray. Drizzle with the duck fat, season with salt and toss to coat. Roast until almost tender, 15 minutes.

TIP: If your oven tray is crowded, spread the potatoes across two trays.

Add the roast duck breast, skin-side up, to the tray with the almost tender roasted potatoes. Roast until the duck and potatoes are browned, 8-10 minutes. Remove tray from oven, then heat a medium frying pan over a high heat. Once hot, sear the duck, skin-side down, until the skin is golden brown, 1-2 minutes. Transfer to a plate to rest for 5 minutes.

TIP: For even browning, press down on the duck in the frying pan with a spatula.

While the duck is roasting, wipe out the pan and return to a medium-high heat. Add the baby broccoli with a dash of water and cook until just tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Transfer to a bowl and cover to keep warm.

While the duck is resting, combine the onion chutney, vegetable stock powder, orange zest, orange juice and red wine vinegar in a medium bowl. Return the frying pan to a medium heat with a drizzle of olive oil. Add the thyme and remaining garlic and cook until fragrant, 30 seconds. Add the orange juice mixture and simmer until thickened, 1-2 minutes. Remove the pan from the heat, then stir through the butter.