Duet of Crisp Roast and Lightly Grilled Duckling with Caramelised Strawberry and Orange Sauce

1Aylesbury duckling,cleaned and wiped with kitchen paper2 x 250gBarbary duck breasts,fat trimmed500mlscold water250gcaster sugar60mlsfull-bodied red wine30mlsbalsamic vinegar250gfresh strawberries 3 mediumoranges

• Place the Aylesbury duck on a roasting tray and rub with salt. Season with ground black pepper. Roast duck in a preheated oven (uncovered) for approx. 1 hours 45 mins. Place on a wire rack and keep warm.
• Meanwhile, season the Barbury duck breasts with salt and pepper. Place them whole (skin side up) under a hot grill and cook until they are pinkish (resilient to touch for approx. 5 minutes each side). Keep them warm between two plates.
• For the sauce: put sugar and water in a thick-bottomed pan and boil rapidly, reducing it to a quarter of its original volume (approximately 30 minutes) and cook to a light caramel colour.
• Place the pan with caramel into a sink of shallow cold water and allow it to cool for 2 to 3 mins. At no point must the contents of the pan come into contact with the water. Do not taste or test the mixture. When slightly cooled, add the finely chopped zest of two oranges and the juice, balsamic vinegar and red wine. Return pan to a gentle heat and stir occasionally, until the caramel and other ingredients of the sauce are combined. When the ingredients are combined, add three-quarters of the strawberries (hulled and roughly chopped) reserving the rest for garnish. Gently simmer the sauce until its ready to serve.

To assemble the dish:

• Joint the whole roasted duck into four pieces (2 legs/2 breasts) and place one duck piece in the middle of each plate. Slice each barbary duck breast into eight pieces vertically and arrange four slices on each plate around the roasted duck.
• Carefully spoon a little sauce over the duck breast slices and drizzle a little over the roasted duck. Garnish with the remaining strawberries and sliced orange.