Recipe for Wild Duckling with Oranges and Rose Petal Vinegar 
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Yield:
1 servings
Ingredients:
Amount Ingredient
25 gm Butter
1 tbl Olive oil
15 gm Plain flour
4 x 225 g duckling supremes
2 tbl Fresh tarragon, chopped
150 ml Fresh orange juice
3 x Fresh oranges cut into segments and rind cut into very fine strips
25 gm Courgettes, cut into very fine strips
25 gm Red peppers, cut into very fine strips
25 gm Shredded leeks
150 ml Orange brandy
Salt and freshly milled black pepper
150 ml Fromage frais
Instructions:
Instructions: 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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