Mallorca Duck with Orange Sauce

• 1 magret of duck
• 1 apple
• 1 orange
• Sugar
• Cointreau
• Port wine
• Salt and pepper

1. Saute the magret of duck in a frying pan, seasoning with salt and freshly ground peppercorns.
2. Fry lightly and remove while still a little pink.
3. Cut half a magret into very fine slices and place in a fan shape on the plate.
4. Decorate with slices of apple baked in a little sugar, and slices of orange.
5. Place all around the plate and pour over the orange sauce at the moment of serving.
6. Orange sauce: Reduce a little Cointreau, port wine, orange juice and orange peel cut into very thin strips.
7. Leave simmering until it reduces and thickens, then pour over the meat.

duck, apple, orange, sugar, wine, salt

Taken from www.foodgeeks.com/recipes/4007 (may not work)