Ingredients

Method

Rinse and thoroughly dry the duck breasts. Heat the oil in an ovenproof casserole, add the duck breasts skin side down, and fry until well browned. Turn and fry on the other side to seal. Remove and drain on kitchen paper.

Add the onion and the carrot to the pan and fry until softened (about 5 minutes). Add the wine and Cointreau and stir well, scraping any sediment from the base of the pan. Add the orange rind, juice, salt and pepper and bring to the boil.

Return the duck to the pan, cover and cook gently for 20 minutes, until the duck is tender. Remove the duck and keep warm.

Skim any fat from the surface of the cooking juices using a tablespoon, puree in a blender or a food processor and return to the pan. Blend the sour cream and the cornflour and stir into the sauce, cooking gently until thickened. Add salt and pepper if necessary.

Thinly slice the duck meat and serve on a pool of sauce on warmed plates. Garnish with mint.