Crispy Skin Duck Breast

• 2 duck breast fillets
• 50ml honey
• 150ml orange juice
• 150ml chicken stock
• 10g butter
• Zest of ¼ of an orange

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Turn the Grill plate upside-down and insert the plate with the flat side up. Set to “Grill” at 170C for 15 minutes.

In a small saucepan, simmer the honey and orange juice over a medium heat. When it starts to thicken to a syrupy consistency, turn up the heat

After 3 minutes, slowly add the stock and reduce the heat to a simmer

When it has reduced by a half, add the cold butter and swirl to mix. Set orange sauce aside.

Score the skin of each duck breast, in a criss-cross pattern and season with salt and pepper

When the Grill is finished preheating, add the breasts skin side down and set to “Air Fry” at 170 ̊C for 15 minutes

Remove and cover the beasts with foil allowing them to rest 5 minutes before serving

Cut each breast into medallions and cover with a little orange sauce.

Serve with roasted vegetables and potatoes