Cook up a storm

We love going to one of the many local markets, where fresh, seasonal produce is readily available, making home cooking a pleasure. As we go along, we will feature some of our tried and tested recipes, and we'll try to cajole local chefs to share one of their own creations, or at least some tips that you can experiment with.

DUCK WITH ORANGE SAUCE

This is by no means the classic French version, but we found this recipe in an internet search and fell in love with the simplicity (and complexity) of this dish. Plus, we found all the ingredients either at the markets or shops in Caux or Pezenas.

Just a heads-up: start this a day in advance. It's super simple, but it needs time.

You will need:

4 small duck breasts

¾ cup fresh orange juice

2 tablespoons orange zest (finely grated)

¼ cup honey

¼ cup soy sauce

½ teaspoon freshly ground black pepper

Orange slices (for serving )

Method:

It's really important to first score the fat of each duck breast in a crosshatch pattern, so that the marinade can penetrate. 

Combine the orange juice, orange zest,  honey, soy sauce, and pepper in a large resealable plastic bag or shallow bowl. Add the duck, seal bag if you're using one, and turn to coat. Chill between six to 12 hours. Turn every now and again if you're using a bowl.

Remove the duck from the marinade (keep the marinade!). Place the duck with its skin side down, in a cold large skillet. Set it over low heat and cook, shifting breasts in the skillet occasionally (but don't turn) for even cooking. Cook until the fat is rendered and the skin is a deep golden brown (12 to 15 minutes). Turn the duck, cover skillet, and cook until medium-rare (about three minutes). Transfer to a cutting board and cover loosely with foil. Let the breasts rest for 10 minutes and then slice.

While you wait,, pour the fat from the skillet. Add the reserved marinade and bring to a simmer. Cook until sauce is thick and syrupy (about five minutes).

Transfer the duck to plates and spoon the sauce over.

Serve with orange slices and a simple salad. A few slices of bread to mop up the sauce won't go to waste!

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