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Duck with Orange Sauce
Duck with Orange Sauce
Duck with Orange Sauce
2 Serves
15Mins Prep
20Mins Cook
Ingredients
- 2 duck breasts
- 1 ½ Tblshoney
- Bayara rosemary
- Bayara whole cloves
- 3 oranges
- 2 Tbls apple vinegar
- 200ml chicken stock
- 2 Tbls butter
- 1star anise
- 1 Tbls cornstarch
- ½ Tsp Bayara black pepper
Method
Method
- Zest all three oranges, then cut two of them in half, and juice them.
- Cut off the top and bottom parts of the third orange and peel off the skin working in a "barrel shape."
- Take a sharp knife and remove the segments by cutting alongside the thin white membranes.
- Cut the skin of the duck breasts in a diamond shape making sure you do not cut through the flesh.
- Season the duck with salt, pepper, and rosemary on both sides.
- Place the duck in a clean cold pan on the stove(do not use a nonstick pan) and then turn on the heat to medium-low.
- Allow the duck breasts to cook for 8 to 10 minutes whilepressing them down occasionally to prevent curling at the corners.
- Once the skins are crispy and golden, flip the duck breasts over and cook for another 5-6 minutes or until the internal temperature reaches 75°C.
- Remove the duck breasts, cover them with foil, then set them aside, and let them rest, while preparing the sauce.
- Drain the fat from the pan and retain it for later use.
- Return the pan to a high heat and add the butter.
- Once the butter is melted, add the star anise, cloves, chicken stock, apple vinegar, honey, orange zest, and orange juice, while leaving two tablespoons aside for later use.
- Reduce the sauce over a high heat by at least half.
- While the sauce is reducing, mix the cornstarch with the orange juice and mix to formslurry.
- Stir the cornstarch slurry with the sauce to slightly thicken it.
- Add the orange segments and stir to slightly heat them.
- In the serving plate, place the duck breasts and then add the resting juices to the sauce, top the duck with the sauce, and serve.
Method
Method
- Zest all three oranges, then cut two of them in half, and juice them.
- Cut off the top and bottom parts of the third orange and peel off the skin working in a "barrel shape."
- Take a sharp knife and remove the segments by cutting alongside the thin white membranes.
- Cut the skin of the duck breasts in a diamond shape making sure you do not cut through the flesh.
- Season the duck with salt, pepper, and rosemary on both sides.
- Place the duck in a clean cold pan on the stove(do not use a nonstick pan) and then turn on the heat to medium-low.
- Allow the duck breasts to cook for 8 to 10 minutes whilepressing them down occasionally to prevent curling at the corners.
- Once the skins are crispy and golden, flip the duck breasts over and cook for another 5-6 minutes or until the internal temperature reaches 75°C.
- Remove the duck breasts, cover them with foil, then set them aside, and let them rest, while preparing the sauce.
- Drain the fat from the pan and retain it for later use.
- Return the pan to a high heat and add the butter.
- Once the butter is melted, add the star anise, cloves, chicken stock, apple vinegar, honey, orange zest, and orange juice, while leaving two tablespoons aside for later use.
- Reduce the sauce over a high heat by at least half.
- While the sauce is reducing, mix the cornstarch with the orange juice and mix to formslurry.
- Stir the cornstarch slurry with the sauce to slightly thicken it.
- Add the orange segments and stir to slightly heat them.
- In the serving plate, place the duck breasts and then add the resting juices to the sauce, top the duck with the sauce, and serve.
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