Duck a L'Orange

• Place potato on a lined oven tray. Drizzle with 
olive oil and season with salt. Toss to coat, then 
roast until golden and tender, 20-25 minutes.

• In a large frying pan, heat a drizzle of olive oil
over medium heat. 
• Season both sides of duck breast. Place duck, 
skin-side down, in the hot pan. Cook duck until 
the skin is crisp, 12 minutes. Increase heat to 
high, then turn duck to sear flesh on all sides 
until browned, 1 minute. 
• Transfer to the oven tray with the potatoes, then 
pour over duck fat from the pan. Roast until 
duck is cooked through, 10-12 minutes. 
• Transfer duck to a plate to rest, 5 minutes. 
• Toss potatoes and roast for a further 5 minutes.

TIP: Duck fat can have a strong taste, feel free to 
leave it out if you're not a fan!

• While the duck is roasting, wipe out the pan, 
then return to medium-high heat. 
• Cook baby broccoli with a dash of water, 
tossing, until just tender, 4-5 minutes. 
• Add silverbeet and cook until tender, 
2-3 minutes. 
• Add half the garlic and cook until fragrant,
30 seconds. Transfer to a bowl.

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