Criticised now for being a cliché and associated with naff dinner parties from the 1970's in the UK we've decided it's worth reviving. This is our version of brilliant duck dish to impress!
Preheat an oven to 200°C.
Season the duck breasts with salt & pepper and place into a cold frying pan, skin side down. Start to cook and heat to medium-high for 4-5 minutes until the skin is golden. Drain the fat off of the duck, into another saucepan and turn the breasts over in the pan, then leave to one side.
Peel and dice all of the veg and strip the leaves from the thyme. Fry the chopped celery, shallot, carrot and leek in the duck fat over a pretty high heat with the bay leaves and thyme for 5 minutes.
Splash in the vinegar and sugar to deglaze the pan, then pour in the stock and orange juice. Heat to a rapid boil and cook for 15 minutes to reduce.
Place the duck pan into the oven and cook for 10 minutes then leave to rest for 2 minutes.
Strain the orange sauce through a fine sieve.
Carve each breast into 5 pieces and serve it fanned over the mashed potato with steamed green beans and plenty of sauce on the side. Serves 2