Serves: 2 | Preparation Time: 60 min
- 2 skinless, boneless duck breasts, about 175g each
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 2 celery sticks, sliced
- 2 large garlic cloves, crushed
- 500g pumpkin, cubed into 3 cm pieces
- 75ml chicken or vegetable stock
- 1/2 red chilli, deseeded and thinly sliced (optional)
- 4 sprigs of thyme, leaves picked
- 3 oranges
Finely grate the zest from 1 of the oranges. Arrange the duck breasts in a single layer in a dish and sprinkle over the zest. Squeeze the juice from the orange over the breasts, then turn them over several times. Cover with cling film and marinate in the fridge for at least 1 hour, or overnight.
When you are ready to cook, remove the duck from the fridge and allow to come to room temperature. Preheat the oven to 180°C.
Peel the remaining 2 oranges and cut each into 8 segments.
Heat the oil in a shallow flameproof casserole dish over a moderate heat. Add the onions and celery and stir for 3 minutes. Add the garlic and continue frying for about 1 minute until the onions are softened but not brown. Using a draining spoon, remove the onions and celery from the pan and set aside.
Lift the duck breasts out of the marinade and place in the casserole. Spoon the onions and celery over them, then pour over the marinade.
Add the pumpkin and half the orange segments, scattering them around the duck breasts. Pour over the stock, add the thyme and chilli, if using, and bring to the boil.
Cover the casserole and put it in the oven. Cook for 35–40 minutes until the duck and pumpkin are tender. Season to taste.
Remove the duck breasts from the casserole and slice them. Spoon the onions and celery into soup plates and scatter the pumpkin around the side. Top each portion with sliced duck, then spoon the juices over. Garnish with reserved orange segments.