Duck a L'Orange

Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat and arrange in a single layer, then roast until golden and tender, 20-25 minutes.

TIP: If your oven tray is crowded, separate across two trays.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the duck breast on both sides with a pinch of salt and pepper. Place the duck, skin-side down, in the hot pan. Cook until the skin is crisp, 6-7 minutes, then turn and brown the flesh side for 1 minute. Transfer to the oven tray with the potato and pour the duck fat from the pan over the potato and duck. Roast until the duck is cooked through, 10-12 minutes. Transfer the duck to a plate to rest, 5 minutes. Toss the potato and roast for a further 5 minutes.

TIP: Duck fat can have a strong taste, feel free to leave it out if you're not a fan!

While the duck is roasting, wipe out the pan and return to a medium-high heat. Add the broccolini with a dash of water and cook until just tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Squeeze over a little lemon juice. Transfer to a bowl and cover to keep warm.

While the duck is resting, combine the apricot sauce, vegetable stock powder, orange zest, orange juice and red wine vinegar in a medium bowl. Return the frying pan to a medium heat with a drizzle of olive oil. Add the thyme and remaining garlic and cook until fragrant, 30 seconds. Add the orange juice mixture and simmer until thickened, 1-2 minutes. Remove the pan from the heat and stir through the butter.