Duck Breast with Spiced Red Wine and Orange Sauce Recipe

Ingredients:
6 duck breasts (see note), skin scored
2 eschalots, finely chopped
300ml dry red wine
Grated zest and juice of 2 oranges, plus 2 oranges, segmented
2 tbs spiced redcurrant jelly (see note), plus extra to serve
1/3 cup (80ml) demiglaze (see note)
1 tbs extra virgin olive oil
2 tsp red wine vinegar
Flat-leaf parsley sprigs, to serve

Method:
Step 1: Preheat the oven to 200°C. Season the duck with salt and black pepper.
Step 2: Place a non-stick frypan over low heat, then cook the duck, skin-side down, for 5-6 minutes until golden and most of the fat has rendered. Transfer to a baking tray, then roast for 5-6 minutes for medium-rare, or until cooked to your liking. Rest, covered, for 5 minutes.
Step 3: Meanwhile, drain all but 1 tablespoon of fat from the pan. Add the eschalot and cook over medium heat for 2 minutes, or until soft. Add wine and allow to bubble for 3-4 minutes until reduced by half.
Step 4: Add orange zest and juice, then allow to bubble for a further 3-4 minutes until reduced by half again. Stir in the jelly and demiglaze, then simmer for 2-3 minutes, stirring, until thickened.
Step 5: Place orange segments in a bowl and toss with oil and vinegar. Season with salt and freshly ground black pepper.
Step 6: Slice the duck, then divide among plates. Top with orange segments and parsley sprigs, then drizzle with the red wine sauce and serve with extra jelly.