Crispy Duck Breast with Orange Sauce

Method

1. 1
   • duck breast 2
   • salt to taste
   • black pepper to taste

   Score and season the duck — Score the duck skin in a criss-cross without cutting the flesh and season both sides well with salt and pepper.

2. 2
   • duck breast 2

   Render and crisp the skin — Place the breasts skin-side down in a cold pan and cook over medium heat for 8 minutes, pouring off the fat, until the skin is deeply crisp.

   ⏱8 min
3. 3
   • duck breast 2

   Finish cooking and rest — Turn and cook for 4 minutes for pink meat, then rest the duck on a board for 5 minutes.

   ⏱6 min
4. 4
   • duck breast 2
   • orange 1
   • chicken stock 1½ dl
   • honey 1 tbsp
   • balsamic vinegar 1 tbsp
   • fresh thyme 1
   • butter 20 g

   Make the orange sauce — Pour off most of the fat, then simmer the orange juice, stock, honey, balsamic, and thyme for 8 minutes into a glossy sauce. Whisk in the butter, slice the duck, and serve.

   ⏱8 min