Duck with Sumac & Orange

The boy LOVES duck. It’s been served with orange forever but this is a lovely eastern Mediterranean version from Silvena Rowe.

4 duck breasts

4 shallots, finely chopped

¼ tsp cardamom seeds, lightly crushed

200ml chicken stock

Juice of 1 large orange

1 tsp Sumac

20g butter

Sumac is a dark red spice that has a lemony flavour. Greek or Turkish stores should stock it.

The music needs to be upbeat – there’s a digital radio station called Absolute 80s that should fit the bill. Score the duck skin in a diamond pattern and get heavy pan up to heat. Sear the duck on both sides for 10 minutes. Make sure the skin side is really golden and crisp – give it another turn on the heat.

Allow it to rest, leaving the juice and fat in the pan.

To make the sauce, sauté the shallots in the leftover fat. After 5 minutes, add the cardamom and give it another minute. Skim the fat off and add the stock and orange juice. Season and simmer for 10 minutes. The liquid should reduce by about half. Add the sumac.

Strain the sauce through a fine sieve and pour into a clean pan and add the butter.

Slice the duck and pour the sauce over. Serve with a rice pilaf. Something as simple as boiled rice with peas and a big knob of butter stirred through would suffice. He won’t care. All he will see is crispy skinned duck.