Instructions: Thinly slice the onions.

Grate the rind of two oranges; squeeze juice.

Peel and grate the ginger.

Slice the beetroot and the remaining orange and set aside.

Heat the oil in a frying pan and add the onions.

Cook stirring on the boiling plateuntil caramelized then place in the simmering ovenfor 10 to 15 minutes until soft.. Meanwhile spnnkle the duck with salt. Roast with the sliced orange on the top runners of the roasting ovenfor 12 to 15 minutes.

Add the wine and orange juice to the caramelized onions; bnng to the boil on the boiling plate.

Bubble fast to reduce the liquid to almost nothing.

Add the ginger orange rind sugar and port bnng to the boil and bubble again until syrupy.

Add the sliced beetroot: season to taste. Serve warm with the sliced duck garnished with parsley and orange slices.

aga tip: you need a very hot ovento roast the duck. If the ovenhas lost its heat through other cooking fry the duck first in a frying pan skin side down on the boiling plate for 1 minute. Turn over and fry on the other side for a further minute until golden adding the oranges to the pan. Transfer to the small roasting tin and cook in the roasting ovenfor 12 to 15 minutes to complete the cooking. A delicious and very quick dish to cook Large vacuum packed or frozen duck breasts can also be used (one pair will usually feed four people).

Serves 4

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