Duck à l’agrumes

Remove the duck from the fridge 30 minutes before you want to start cooking

Zest 1 orange, the grapefruit and lime and set aside. Juice 1 orange and weigh out 100ml. Juice half the grapefruit and weigh out 30ml. Cut a wedge of lime and set aside. Segment the remaining orange and remaining half of grapefruit, and cut into pieces. Set aside

Preheat the oven to 180°C

Season the duck with salt and place skin-side down in a cold ovenproof frying pan. Over a medium heat, cook for 10-12 minutes to allow the fat to slowly render out and for the skin to become golden and crisp, draining the fat as you go. Turn the duck over and place into the oven for 4-5 minutes, until the thickest part of the breast reaches 52°C. Rest the duck on a tray loosely covered with foil whilst you make the sauce

Drain all but 1 tablespoon of duck fat in the pan. Return the pan to a medium heat and add the shallot. Fry for 5 minutes until softened, then add the garlic and cook for a further minute. Pour in the wine and deglaze the pan. Bring to a boil and reduce by around two-thirds

Add the stock and bring to a simmer and reduce until the sauce is syrupy. Add most of the citrus juices, a squeeze of lime and the honey and soy sauce and simmer for a further minute. Taste and adjust the seasoning with more juice, honey and soy as needed

Strain the sauce into a clean pan and whisk in the cold butter a little at a time until the sauce is glossy and emulsified

Slice the rested duck breasts. Spoon most of the citrus sauce onto a serving plate and arrange the duck on top. Spoon some the remaining sauce and garnish with the citrus zest and segments of orange and grapefruit