• 2 magret duck breasts, each weighing about 350g
• Salt and freshly ground black pepper
• 25g butter
• 1 orange, peeled and segmented

For the sauce

• 2 oranges
• 1 level tablespoon plain flour
• 300ml duck or chicken stock
• 2 teaspoons brown sugar
• 75 ml port
• A little chopped fresh parsley for garnish

1. Remove and discard any skin from the duck breasts and season well with salt and pepper.
   Heat the butter in a frying pan and fry the duck breasts for about 10minutes on each side. Lift the duck breasts from the pan and keep warm.
2. Meanwhile make the sauce. Pare the zest from the oranges with a zester to give thin strips. Put the zest in a small saucepan with some water. Bring to the boil, drain and set aside.
3. Squeeze the juice from the oranges.
4. Put the flour into a bowl and add a little stock to form a paste. The stir in the remaining stock and the sugar. Bring to the boil, stirring all the time and cook for about two minutes. Add the orange juice and zest and season to taste. Stir in the port.
5. Just before serving, carve the duck breasts into thick slices and arrange on 4 serving plates with the orange segments. Pour over the orange sauce and sprinkle with a little parsley. Serve immediately with boiled rice or potatoes.

   Serves 4