Slash the skin of each duck breast 3 or 4 times with a sharp knife, roll in dry teat and leave to marinade in the fridge for 48 hours.

To make the dressing:

Sweat the chopped shallots and lemon zest in butter for 2-3 minutes, then add orange juice and reduce by two-thirds. Cool then add the chopped parsley.

Sear the duck in hot fat until crispy being careful not the burn the tea.

Roast the duck breasts in a hot oven for 12 minutes, remove from the oven and allow to rest.

Slice and serve with summer leaves drizzled with orange dressing.