2 duck breasts, trimmed and skin scored, season with salt
6 - 8 baby carrots
Handful of fresh peas
The secret to cooking a duck breast is to start with a cool, very lightly, oiled pan and place the duck breast skin-side down and bring to a medium heat. The fat will render down allowing the duck to cook in its own fat. Once the skin is crispy then turn the duck over and cook for a few more minutes. Using a metal spoon, baste the duck in its own juices. When the duck is cooked (medium yield to touch) remove from the pan and set aside to rest. Try not to overcook your duck, you really want that pleasing rose colour.
In another pan, melt a knob of butter and sauté the whitlof, cut side down until they caramelise. Add in the orange juice, and reduce down by half.
Toss the peas and carrots into the duck pan and cook for a few minutes, just until the peas go a brighter green colour.
Slice your duck breasts and season if necessary.
Serve your sliced duck with whitlof and peas and carrots, and a lovely glass of Pinot Noir! Perfection in my book!