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Slow-glazed duck with orange and pea shoot salad

Mark Broadbent from Market Kitchen
Orange blossom honey and blood red fruit give a sweet and sticky quality to Mark Broadbent's dish

Slow-glazed duck with orange and pea shoot salad

Method

1. For the glaze: put blood orange juice, star anise and juniper berries in a large pan. Squeeze orange halves into the juice and add the orange skins.

2. Bring to the boil and reduce down to a syrup consistency. Pass through a sieve, pour in the honey and whisk together.

3. For the duck: pre-heat oven to 120C/ gas mark 3.

4. Poach the duck in a large saucepan of boiling water for 5 minutes. Put the orange halves into a roasting tin and arrange the duck breast side up on top. Rub salt and pepper into skin. Baste the duck with the duck glaze and pour the orange juice into the tin.

5. Cook in oven for 30 minutes, take it out and brush with a little glaze and liquid from the tin. Make sure you reach all open areas of duck. Return to the oven for a further half hour, repeating the glazing process. Repeat the process every 30 minutes until the duck has been cooking for roughly 2 hours or until well cooked and coloured.

6. For the salad: mix together the orange segments, pea shoots, sesame oil, orange juice and cooking juices.

7. Carve the duck and serve with a generous portion of salad. Drizzle over cooking juices.