Duck à l'Orange

Method

1. 1
   • duck breast 2

   Crisp the duck skin — Score the duck skin, season well, and place skin-side down in a cold pan. Cook over medium heat for 8 minutes to render the fat and crisp the skin.

   ⏱8 min
2. 2
   • duck breast 2

   Finish cooking and rest — Turn and cook the other side for 6 minutes for medium-rare. Rest the duck on a board while you make the sauce.

   ⏱6 min
3. 3
   • orange 3
   • white sugar 2 tbsp
   • red wine vinegar 2 tbsp
   • chicken stock 2 dl
   • orange juice 1 tbsp

   Make the orange caramel — In a clean pan, melt the sugar with the vinegar to a light caramel, about 3 minutes. Add the juice of two oranges and the stock and reduce for 5 minutes.

   ⏱5 min
4. 4
   • duck breast 2
   • orange 3
   • butter 20 g

   Plate with orange sauce — Whisk in the butter to gloss the sauce. Slice the duck, arrange with segments of the remaining orange, and spoon over the sauce.