Duck and orange spiced leek recipe

A classic duck and orange flavour combination served in an original way

Ingredients

• 4 Duck breasts with skin on
• 450g Leeks, trimmed and sliced into 2.5cm rounds
• 450g Sweet potatoes, peeled and cut into large dice
• 2tbsp Extra virgin olive oil
• 2.5cm fresh root ginger, peeled and grated
• 2 Oranges, grated zest and juice
• 2 Cloves garlic, crushed
• 6 Whole cloves
• Sprinkling ground sea salt and black pepper

Method

1. Pierce duck skin and pan fry skin side down for 5-8 minutes until the fat starts to run out. Oven cook (220°C (200°C Fan)) for 15 minutes skin side up.
2. Prepare the puree. Simmer the sweet potato for 15 minutes until just beginning to soften. Add the leeks and cook for a further 5 ? 8 minutes until they are both soft. Drain and mash together to give a rough puree.
3. Heat the olive oil in a solid based saucepan and fry the ginger, orange zest, garlic and cloves together for 1-2 minutes without browning. Add the orange juice and the mashed leek and sweet potato mixture and stir to combine.
4. Cut duck breasts into thin slices and fan out onto a bed of the leek puree. Drizzle with the duck cooking juices. Garnish with watercress and serve.