Duck with Orange and Balsamic Jus

Method

1. Preheat the oven to Gas Mark 7/220°C/fan oven 200°C.
2. Slice 4 thin rings from one of the oranges and set aside. Squeeze the juice from the remaining oranges and mix with SPLENDA® Granulated, the garlic, the balsamic vinegar and the orange liqueur.
3. Make 3-4 slashes in the skin of each breast, place in a non-metallic bowl and pour over the marinade. Cover and leave to marinate at room temperature for 20 minutes.
4. Heat a frying pan until hot. Remove the duck from the marinade, add to the pan and sear for 2-3 minutes until golden on both sides. Place in a small roasting tin and cook for 10 minutes until the skin is crisp. Remove from the oven and set aside in a warm place to rest.
5. Add any meat juices to a small frying pan with the reserved marinade and orange slices and simmer gently for 5 minutes. Add the duck breast and cook for a further 2 minutes. Remove the meat, slice and serve with the jus.

 
Tip:
 Serve with mashed potato and steamed vegetables.