(for 4)

4 Duck Breasts
2 Thumbs of Root Ginger
1 Large Orange
2 Tablespoons Honey
1 Glass Red Wine

Preheat the oven to 200C, 400F, Gas 6

With the point of a sharp knife cut a criss cross pattern on the duck skin.
(This releases the duck fat during cooking)

Peel and grate the ginger, grate the zest from the orange and mix these with the orange juice, the red wine and the honey.

Fry the duck breasts, skin side down , in a hot pan until they brown and crisp.(about 8 minutes)

Pour away (but keep for cooking) the fat from the pan.

Pour the ginger and honey and wine mixture into a small roasting tin or open casserole and put the duck breasts into this .
Make sure that the duck skin is above the level of the liquid, (if necessary keep some aside)

Braise the breasts in the oven at the set temperature for about 5 to 10 minutes.
(Depending on how well you want the duck cooked)
The skin should remain crisp, the flesh cooking in the liquid.

Remove the breasts from the pan and put them somewhere warm to rest.

Tip the liquid from the pan into a pot and boil hard for a few minutes to concentrate.

Carve the duck breasts and pour over this sauce to serve.