So, you need 2 medium/large duck breasts (skin on)
Take the duck breasts and score the fatty side with a sharp knife in a sort of lattice pattern. Grate the zest of the orange into a bowl, then add the orange juice. Finely chop the garlic and add to the orange bowl, along with the red wine and the thyme sprig. Place the duck breasts into the bowl so the meaty side is submerged. If you've got time, leave this to marinade for 3 hours or so, if not, leave it as long as you can.
Boil some water and add your potatoes. Depending on their size, they will need approx 10-12 minutes for smallish (4cm diameter) spuds. Once the potatoes are on, heat a frying pan on a high heat, with a very small amount of oil in. When the pan is hot, place the duck breasts in the pan fatty side down to sear the surface. After a minute or two the fatty side will have a lovely golden brown colour. You may wish to pour some of the fat out here if there's a lot (save it for making roasties!). Turn the breasts and sear the meaty side for a minute too. This seals the meat and keeps the juices in. Turn the heat down lower now, and pour in your marinade (wine & orange mix). Allow this to reduce on a low heat (such that the liquid is not boiling). Once the liquid has reduced down, the duck and potatoes will be ready.
Drain the potatoes and place back in the pan with the butter on a medium/high heat. Add seasoning to taste here. Fry the potatoes in the butter, rolling them round the pan so they don't burn.
Take the duck breasts from the reduction jus and place on warmed plates, or in the oven on gas mark 1. Mix the cornflour with a small amount of cold water and mix. Add this to the reduction jus along with the cream.
Place duck and potatoes on plates adding the jus as desired. Garnish with Chives.
Fin.
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