Paul Rankin serves up a tasty duck breasts in an orange glaze with sautéed potatoes and caramelised apples on Saturday Kitchen.

The ingredients for the duck glaze: 100ml maple syrup, 100ml soy sauce, 100ml balsamic vinegar and 100ml orange juice.

For the Derry duck: 400g new potatoes, 4 duck breasts, trimmed, butterflied and skin scored, 200g curly kale, roughly chopped, 50g unsalted butter, 50g duck fat (reserved from cooking the duck breast) and salt and freshly ground black pepper.