I have been enjoying cans of Aranciata Sanpellegrino; that’s fizzy orange to you and me. I much prefer it over Orangina and certainly it is much nicer than Tango!

I first had Sanpellegrino in Italy, since then I have had it in many Italian restaurants. This is the first time I have seen it in my local supermarket.

Very nice, and not too sweet or strongly flavoured.

Waitrose Duck with Orange Sauce

I do quite like duck and the obvious choice with duck is an orange sauce. Though I more often than not prefer to make my own sauces, sometimes you don’t have the time, sometimes you don’t have the expertise. Shop sauces can often be too sweet or usually too salty, so I don’t like to buy them. The duck with orange sauce from Waitrose though falls into the just right category, neither too sweet nor too salty.

I use to get a similar pack from Sainsbury, however they no longer stock it at my local branch (and don’t recall seeing it elsewhere either).

Having taken out the two duck breasts from the fridge, using a fork, prick the skin side of the duck breast.Duck can be quite fatty and as a result if you simply roast the duck breast it will be too fatty and greasy. So heat a frying pan, but don’t add any oil. Place the duck breasts in the pan skin side down.

Frying the duck breast in this way renders the fat out from the duck and as a result you get nice crispy skin and little fat or greasiness.

The breasts will also shrink slightly as they cook. There is technique that you can use to stop the meat curling up, but I can’t remember what it is! Something about cutting away something. If you know post a comment and let me know.

Once the skin is nice and brown, place the duck breasts skin side up in a roasting pan. Roast in the oven for about ten to twenty minutes (depending on how you like your duck).

Serve with the orange sauce.

Alba Ristorante Part One

I was recently lucky enough to go to dinner at the Alba Ristorante in London with some friends., not just once, but enjoyed it enough the first time to go for a second meal.

I will review our meals over a few blog posts over the next few days (or well at least over the next week or so).

Unlike a lot of Italian restaurants I have been too, the menu here was not full of pasta and pizza, on the contrary it was very different and as a result much more interesting and refreshing.

For my first visit, I had the Smoked Duck Salad followed by the Calves’ Liver.

smoked duck breast with lambs lettuce & Italian orange slices

Well to give the dish, its proper name, petto d’amamtra all’arancia or in English, smoked duck breast with lambs lettuce & Italian orange slices.

The duck was very thinly sliced and had a delicate flavour which was slightly overpowered by the orange and the dressing.

However it was still delicious and I enjoyed it very much.

The Future’s Orange

Hugh Fearnley-Whittingstall has some great orange recipes.

Oranges, clementines and satsumas really come into their own at this time of year, so it would be foolish not to put them to good use.

Check them out on the Guardian website.