Duck Breast with Orange Purée Recipe - Great British Chefs

Ingredients

• 1 duck crown
• 100ml of honey
• 10ml of soy sauce
• 1 sprig of rosemary
• salt
• 100g of duck gizzards
• 100g of duck hearts
• 20g of rock salt
• 5g of sugar
• 2g of thyme
• 1 garlic clove
• 1g of black peppercorns
• duck fat
• 7 oranges
• 300g of sugar
• sherry vinegar
• 300ml of orange juice
• 1kg duck bones
• 1 carrot, chopped
• 1 onion, chopped
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 200ml of port
• 2 sprigs of thyme
• 1 bay leaf
• 1l chicken stock
• 100g of smoked sausage
• 200g of puff pastry
• red chicory leaves