This unique zesty orange sauce is a perfect match for our succulent and tender Duck. Served in an ovenable tray and ready in just 30 minutes, we’ve done the hard work so you don’t have to!
But don’t take our word for it, food writer and blogger Lilly Higgins put her own modern twist on this traditional French recipe! See below.
WHAT YOU NEED:
1 Silver Hill Duck A L’Orange
300g Puy lentils or 2 tins cooked lentils
2 Oranges
50ml Apple cider vinegar
1 tsp sugar
1 tsp salt
1 red onion, finely sliced
3 hands full of salad leaves
Olive oil
Balsamic vinegar
HOW TO:
Preheat the oven to 200C. Remove the packaging from the duck and cook in the tray for 25 mins, remove and pour over the orange sauce. Cook for a further 5 minutes. Shred the meat finely. Set aside & keep warm.
Mix the juice of 1/2 orange with the apple cider vinegar, sugar and salt in a bowl. Place the sliced onion in a colander over the sink and pour over boiling water. Drain and add to the bowl with the vinegar mix. Stir to mix and leave to marinade for 10 minutes.
Meanwhile cook the lentils in water for 15 mins till just done. Drain and return to the pan. Add the juice of half an orange, a little olive oil and some salt. Stir gently.
Arrange the salad leaves in a large bowl or platter. Drizzle with olive oil and balsamic. Add the lentils. Top with the duck and finally add the pink pickled onions.
