Preheat the oven to 200C/400F/Gas 6.
Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 minutes, or until golden-brown. Turn over and cook for a further 1-2 minutes.
Place into the oven for 8-10 minutes.
Remove from the oven and set the duck aside to rest for five minutes.
Meanwhile, heat a frying pan until hot, add the caster sugar and cook to a caramel.
Remove from the heat then add the orange juice and vinegar, return to the heat and cook for a couple of minutes.
Add the chicken stock, return to a simmer and cook for 3-4 minutes until just thickened.
Add the orange zest then season with salt and freshly ground black pepper.
Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and steam for two minutes.
Add the courgettes and steam for another three minutes until just tender.
To serve, carve the duck into thick slices.Place the carrots and courgettes onto the plate the lay the sliced duck over the top. Finish with a spoonful of orange sauce.
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Cyrus Todiwala and Tony Singh presents, with help from chef Daniel Galmiche.