2 Duck Breasts
1 White onion, peeled, halved and finely sliced
2 cloves of garlic, chopped
1 or 2 courgettes
1/2 - 1 yellow or orange pepper, finely sliced
1 orange, zest and juice
1 wineglass Marsala (more if you wish to imbibe!)
Salt and freshly-ground black pepper
Skin the duck breasts, slice finely and marinate in the Marsala.
Slice the skin finely and fry, until brownedand crisp, in a dry wok - the amount of fat coming off is unbelievable! Salt and pepper to taste and serve to guests, be they human or canine (proved popular with both here) !
Drain off most of the duck fat and keep for future use as cooking fat or for weather-proofing boots!
Gently fry the onion and courgettes (these cut into fine spears), add the peppers and garlic, and continue to fry gently until browned.
In another pan, fry the marinated duck breasts in a little duck fat until seared. Add the marinade and continue cooking, together with the orange zest and juice until tender.
Add to the vegetables, season to taste, and continue cooking to mingle flavours, for around 5 - 10 mins.
I served this with new potatoes and peas.
Makes an easy, tasty dish for 1 - 4 people, depending on greed !!!
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