Duck Breast with Blood Orange Butter Sauce

Duck and orange is tale as old as time. It is a banger! The richness of duck NEEDS acidity, and blood orange gives you this lovely balance of sweetness, sharpness and just a tiny bit of bitterness which works ridiculously well with that fatty crispy skin. For me, the most important thing with duck breast is taking your time with the fat. We are starting it skin-side down in a cold pan and slowly bringing the heat up. This gives all that fat time to properly render rather than just burning the outside while leaving a thick, chewy layer underneath. Then the sauce is kept really simple. Blood orange, stock, a little vinegar and honey, then loads of cold butter whisked through right at the end until everything becomes glossy. And obviously, homemade French fries alongside. Because if we are doing duck and chips, we may as well do it properly. Paris stylez.