Cook and Scale
Duck à l'Orange
2 servings · 45 min total
Crisp-skinned duck breast with a glossy bittersweet orange sauce. A classic of French haute cuisine, surprisingly doable at home.
Ingredients
- 2 duck breast
- 3 orange
- 2 tbsp white sugar
- 2 tbsp red wine vinegar
- 2 dl chicken stock
- 20 g butter
- 1 tbsp orange juice
- salt to taste
- black pepper to taste
Contains: Milk, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 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.
- 3.
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.
- 4.
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.