Heat 50 g/2 oz/1/4 cup of the butter in a
large, heavy-based saucepan. Add the onion and
celery and fry (sauté) gently, stirring, for 2
minutes until soft but not brown.
Stir in the orange
rind, juice and the stock. Bring to the boil. Stir
in the rice, add some salt and pepper and the
bouquet garni sachet.
Bring back to the boil, reduce
the heat and simmer gently, stirring occasionally,
for about 20 minutes until the rice is cooked and
has absorbed all the liquid.
Remove the bouquet garni. Meanwhile, season the duck breasts with salt
and pepper.
Heat the remaining butter in a large
frying pan (skillet) and fry (sauté) the duck
breasts for about 10 minutes until cooked but still
slightly pink in the centre, turning twice.
Remove
from the pan and leave to rest in a warm place until
the rice is cooked. When ready to serve, cut the
duck breasts in thick, diagonal slices.
Arrange on
warm serving plates and spoon any juices over. Put a
pile of the orange rice to one side. Garnish with
the watercress.