Serves 4-6

Ingredients:

500 gm duck breasts (boneless)

1 medium onion (halved, thinly sliced)

1 tsp minced garlic

2 chicken bouillon cubes (diluted in 1 cup hot water)

2 tbsp castor sugar

2 tsp orange rind

2 cups fresh orange juice

1 tsp vinegar

1 orange (segmented)

3-4 bay leaves + 1 x 2” cinnamon stick + 4-5 cardamom pods

Salt + pepper + 7 spices + herbes de Provençe + nutmeg

Method:

Pat dry duck breasts with kitchen paper towels.  Season slightly with salt and pepper.  With the pointed tip of a sharp knife; score diagonal lines over breast skin.  Score another set of lines along the opposite direction; to form diamond shapes all along skin surface.  Heat a wide non-stick skillet on high.  When well heated; place breasts upon base; skin-side down.  Add onion and garlic.  Stir in all seasoning; without disturbing duck breasts.  Lower heat to medium-high.  In eight to ten minutes; skin will become golden brown.  Turn to cook on the other side; (approximately five more minutes).  Add prepared broth.  Bring to the boil.  Lower heat to low and cover skillet.  Duck breasts will be done in one hour.  Meanwhile, add sugar to a medium-sized casserole; over medium-high heat.  When sugar is caramelised and completely dissolved: stir until it turns to Amber in colour.  Away from heat and carefully; add orange juice, vinegar and rind.  Return to heat and stir for a few moments until it slightly thickens.  Remove caramelised sauce away from heat and cover.  Remove duck breasts from skillet.  Keep warm.  Allow to rest.  Discard bay leaves, cardamom pods and cinnamon stick from skillet.  Add caramelised sauce to broth left in duck skillet.  Bring to a boil.  Remove.  Slice duck breasts and arrange in serving dish.  Pour sauce over and present with sautéd vegetables you desire.  Decorate with segments of orange and serve.  

*A version of this article appears in print in the 14 November, 2019 edition of Al-Ahram Weekly.