SHOPPING LIST: Seared Duck Breast with Orange Sauce, Crispy Potatoes and Green Beans (2 portions)
Meal Plan Occasions 2, Valentine's Day main (serves 2, duck)

[ ] 2 duck breasts, skin on (about 200 g each)
[ ] 400 g baby new potatoes, halved
[ ] olive oil, for the potatoes (you need 1 tbsp)
[ ] 200 g green beans, trimmed
[ ] 10 g butter, for the beans
[ ] 1 orange (zest of half, juice of the whole, about 100 ml)
[ ] runny honey (you need 1 tbsp)
[ ] chicken stock cube (you need ½ cube)
[ ] 1 tsp cornflour, mixed with 1 tbsp cold water
[ ] 15 g cold butter, cubed, to finish the sauce
[ ] 2 sprigs fresh thyme (or ½ tsp dried thyme)
[ ] flaky sea salt, for the duck (you need 1 tsp)
[ ] black pepper (you need 1 pinch)

Cupboard check: olive oil, for the potatoes, runny honey, chicken stock cube, flaky sea salt, for the duck, black pepper are probably already at home.
Duck breasts: buy them 1 or 2 days before and keep them on the bottom shelf. Frozen ones should be defrosted in the fridge overnight.
Scaling: for 4, double everything and use a large frying pan or two pans.