Wild Duckling with Oranges and Rose Petal Vinegar 25 g Butter
1 tb Olive oil
15 g Plain flour
4 225 g duckling supremes
2 tb Fresh tarragon; chopped
150 ml Fresh orange juice
3 Fresh oranges cut into segments and rind cut into very fine strips
25 g Courgettes; cut into very fine strips
25 g Red peppers; cut into very fine strips
25 g Shredded leeks
150 ml Orange brandy
Salt and freshly milled black pepper
150 ml Fromage frais
340 g Cooked egg noodles
Heat the butter and oil in a large frying pan, add the duck supremes and cook slowly for 12 minutes until light golden brown all over.
Add the orange brandy and rose petal vinegar, cook for 4 minutes, sprinkle lightly with the flour and cook for a further 5 minutes.
Reduce the heat and add the orange juice, courgettes, peppers and leeks, season with salt and freshly milled black pepper. Simmer for 5 minutes until the orange sauce is reduced and thickens.
Add half the segments, rind, tarragon and fromage frais cook for a further
2 minutes.
Place the breast on to the centre of warm plates on to the noodles, with a little sauce, garnished with segments of orange and fresh tarragon leaves, sprinkle the supreme with fresh strips of orange rind.
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