Duck with Apricots in Orange Sauce

Ingredients:

4 duck breasts
1 tsp sunflower oil
1 small onion, chopped
450ml chicken stock
Grated zest and juice of 1 orange
50g ready-to-eat dried apricots
1 tbsp Lyle’s Golden Syrup
Salt and freshly ground black pepper
2 tsp cornflour
2 tsp lemon juice
Toasted flaked almonds, to garnish

Method:

1. Heat the oil in a frying pan and sauté the duck, skin side down first until golden brown, turn over and brown. Lift out and when cool enough to handle, peel away the fatty skin. Pour off most of the fat from the pan then gently fry the onion, until golden brown.
2. Add the stock, orange zest and juice, apricots, Lyle’s Golden Syrup and seasoning. Bring to the boil, return the duck to the pan, cover and cook gently for 15 minutes. Lift the duck onto a warmed serving dish and keep warm. Blend the cornflour with 2 teaspoons water and the lemon juice.
3. Stir into the pan and bring back to the boil, stirring until thickened. Simmer for a minute, then spoon over the duck and serve sprinkled with the almonds.