Duck and orange is a classic combination and this flavour-filled dish makes a simple but celebratory meal. You’ll be surprised how easy it is to make.

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• Lightly score parallel lines on the skin of each duck breast, without completely cutting through it.
• Season each breast with a little sea salt and pepper. Warm up a heavy duty or non-stick frying pan without any oil.
• Once hot, add the duck breast (skin side down) and sear it on medium high heat for 3-4 minutes until the skin is crispy and golden, then turn it and sear the other side for two minutes. Remove the breasts and place aside, covered to keep warm.
• Discard half of the fat in the pan released from the duck. Add a tablespoon of extra virgin olive oil, the garlic, rosemary, sage and flour — if using.
• Cook on a low-medium heat for a couple of minutes. Then add the orange juice, red wine, a pinch of salt and pepper and leave to cook on low-medium heat for 8-10 minutes, stirring occasionally.
• Once the sauce has reduced a little, return the duck breasts, skin side up and the orange slices. Coat each breast with the sauce and cook for 5-6 extra minutes.
• Remove the breast and place on a cutting board to rest for 3-4 minutes. Meanwhile, check if the sauce is thick enough, or else cook for an additional few minutes.
• Serve hot, by slicing the breast into diagonal slices, adding the gravy with the orange slices on top.