Duck a L'Orange

Place potato on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then roast until golden and tender, 20-25 minutes.

In a large frying pan, heat a drizzle of olive oil over medium heat. Season both sides of duck breast. Place duck, skin-side down, in the hot pan. Cook duck until the skin is crisp, 12 minutes. Increase heat to high, then turn duck to sear flesh on all sides until browned, 1 minute. Transfer to the oven tray with the potatoes, then pour over duck fat from the pan. Roast until duck is cooked through, 10-12 minutes. Transfer duck to a plate to rest, 5 minutes. Toss potatoes 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, then return to medium-high heat. Cook baby broccoli with a dash of water until just tender, 4-5 minutes. Add silverbeet and cook until tender, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Squeeze over a little lemon juice. Transfer to a bowl.

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