Duck with Orange sauce and Gremolata

Score the duck breasts on the skin side with the help of a knife. Place them on a cold pan, skin-side down.

Turn on the heat to a medium-high and sear the duck for 10-15 mins, until the skin has got a nice golden-brown colour. Then turn them and cook for another 2-3 mins.

Reserve the pan to use later (remove most of the fat, keeping 1 tbsp for 2P or 2 tbsp for 4P). Pop the breasts into an oven dish and cook for another 12-15 mins. Remove from the oven and allow the duck breasts to rest for a few mins.

Peel and chop the potatoes into 2cm chunks. Put them in a pot, add salt to taste, and pour enough water to cover the potatoes.

Bring to the boil and cook until fork tender, 12-18 mins. Once cooked, drain the potatoes in a colander and return to the pot off the heat. Add a knob of butter, half the parsley and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

Zest the orange and squeeze out the juice. Finely chop the parsley (stalks and all) and almonds.

In a bowl, mix the remaining parsley, almonds and 1/2 tsp orange zest (double for 4P) to make the gremolata. TIP: Put less zest if you want a lighter orange flavour.

Halve, peel and chop the shallot into small pieces.

Place the pan with duck fat over medium-high heat. Add the shallot to the pan and fry until softened stirring occasionally, 3-4 mins.

Lower the heat to medium. Add ½ tsp sugar (double for 4P), orange juice and a splash of water. Cook for 1-2 mins, until the sauce slightly reduces and becomes glossy. Season to taste with salt and pepper.