Canard à l'orange (duck breast in orange sauce)

1. Score the skin of the duck breasts in a criss-cross pattern with a sharp knife, taking care not to cut into the meat; season with salt and pepper.

2. Place skin-side down in a cold pan and start cooking over low heat – this renders the fat and crisps the skin; after about 8 minutes turn them, cook 4 minutes more, then rest in a warm place.

3. Pour the excess fat from the pan, add the sugar and cook it to a light caramel.

4. Deglaze with the vinegar and the juice of two oranges, stir in the grated orange zest, and pour in the meat stock.

5. Boil until it reduces to a glossy, syrupy sauce, then off the heat swirl in the butter to gloss it.

6. Slice the rested duck breast, serve with the segments of the remaining oranges, and spoon over the orange sauce.

Tip: The famous Parisian restaurant dish. The skin crisps best when you start it in a cold pan, slowly. Keep the sauce balanced between sweet and sharp – adjust with vinegar to taste.