Crispy Eversfield Organic Duck Breast with Honey, Orange & Thyme

Serves 2

Ingredients

• 2 Eversfield Organic Duck Breasts

• Sea salt and freshly ground black pepper

• 1 orange (zest and juice)

• 1 tbsp runny honey

• 1 tsp wholegrain mustard

• A few sprigs of fresh thyme

• 1 small knob of butter

Method

1. Remove the duck breasts from the fridge 20 minutes before cooking to bring them to room temperature. Pat dry, then score the skin in a criss-cross pattern, taking care not to cut into the meat. Season generously with salt and pepper.

2. Place the duck breasts skin-side down into a cold, heavy-based frying pan. Set over a medium heat and allow the fat to slowly render out. Cook for 6–8 minutes until the skin is golden, crisp and much of the fat has been released. Pour off excess fat as needed.

3. Turn the duck breasts over, add the butter and thyme to the pan, and cook for a further 2–3 minutes for medium-rare (or slightly longer if you prefer). Remove from the pan and rest for at least 5 minutes.

4. In the same pan, add the orange zest, juice, honey and wholegrain mustard. Bring to a gentle simmer, scraping up any caramelised bits from the pan. Let the sauce reduce slightly until glossy and balanced.

5. Slice the rested duck breasts and spoon over the warm honey and orange sauce. Serve immediately.

To Serve

Perfect with roasted root vegetables, buttery mash, or lightly wilted greens. The rich flavour of the duck pairs beautifully with the sweetness of honey and the freshness of orange.