Step 1

Preheat the oven to 180˚C (350˚F).

Step 2

Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.

Step 3

Season each side of the duck breast with 1 teaspoon of salt and pepper each.

Step 4

Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.

Step 5

Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.

Step 6

For the mashed potato, chuck all the ingredients in the boiled potato, mix well.

Step 7

For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.

Step 8

Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.

Step 9

Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.

Step 10

To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.

Step 11

Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.

Step 12

Enjoy!