Our citrus-sweet Limoncello goes very well with duck – duck au citron!

Serve this dish with some mashed root vegetables such as celeriac or parsnip or just plain mash.

Pat the duck breasts dry……dish.  Peel the lemons with a potato peeler so that you get just the zest and not the white, bitter pith underneath.  Squeeze the juice from the lemons and pour this, together with the Limoncello, over the breasts.  Scatter over the lemon zest.  Leave to marinade for about 30 minutes.

Remove the duck from the marinade, pat dry with kitchen paper and season well with salt and pepper.  Keep the marinade to one side for later.

Place the duck breasts, skin side down, in a cold non-stick frying pan over a medium heat and brown well on both sides.  Turn the the duck from time to time and cook for about 8-10 minutes; this should give you a medium-cooked duck, which is still pink in the middle with golden, crispy skin.  Perfect for this dish, I think.

To finish, turn up the heat with skin side up and add the marinade and butter.  Spoon the sauce over the duck a couple of times, then remove to a chopping board to rest for about 5 minutes.

Continue to cook the sauce, swirling it around the pan to help it reduce and thicken.

Cut the breasts into slices, arrange on warmed plates and pour over the sauce from the pan.  Serve straight away.