Recipe - Wild Duckling With Oranges And Rose Petal Vinegar

25 g Butter
1 tablespoon Olive oil
15 g Plain flour
4 225 g duckling supremes
2 tablespoon Fresh tarragon; chopped
150 ml Fresh orange juice
3 Fresh oranges cut into
segments and rind
; cut into very fine strips
25 g Courgettes; cut into very
fine
; strips
25 g Red peppers; cut into very
fine
; strips
25 g Shredded leeks
150 ml Orange brandy
Salt and freshly milled
black pepper
150 ml Fromage frais
340 g Cooked egg noodles

Heat the butter and oil in a large frying pan, add the duck supremes and
cook slowly for 12 minutes until light golden brown all over.

Add the orange brandy and rose petal vinegar, cook for 4 minutes, sprinkle
lightly with the flour and cook for a further 5 minutes.

Reduce the heat and add the orange juice, courgettes, peppers and leeks,
season with salt and freshly milled black pepper. Simmer for 5 minutes
until the orange sauce is reduced and thickens.

Add half the segments, rind, tarragon and fromage frais cook for a further
2 minutes.

Place the breast on to the centre of warm plates on to the noodles, with a
little sauce, garnished with segments of orange and fresh tarragon leaves,
sprinkle the supreme with fresh strips of orange rind.

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