Pan Fried Duck Steak

Boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Add half the chicken stock pot and the parsley stalks, stir to dissolve, then add the bulgur wheat. Cover with a lid, remove from the heat and leave for 10-15 mins, or until the water has completely soaked into the wheat.

Heat a frying pan on medium-high heat (no oil!). Once the pan is hot, lay in the courgette and cook until charred, 3-4 mins on each side. TIP: Be brave, you want them a good brown colour. Once the courgette is charred, transfer to a bowl and cover with foil.

At the same time, heat a drizzle of oil in another frying pan back on medium-high heat. Season the duck steaks with a pinch of salt, black pepper and the orange zest. Lay them in your hot pan and cook for 2-3 mins
on each side. TIP: We like our duck a little pink but if you like yours well done just cook for a couple more mins on each side. Once cooked, remove to a board to rest. Cover with foil to keep warm.

Put your duck frying pan back on the hob and turn the heat to medium. Pour in the orange juice, honey, remaining chicken stock pot and water (amount specified in the ingredient list). Stir together, bring to the boil and simmer for 3 mins, then pour into a bowl with half the chopped parsley leaves. Add a drizzle of olive oil and stir your warm salsa together. Season with a pinch of salt and a grind of black pepper.