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The Unmanly Chef

Duck à l'orange

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Ingredients Method

Ingredients
  

  • Recipe
  • 1 Duck Breast
  • 2 Tsp. Salt
  • 2 Tsp. Pepper
  • 1 Tsp. Thyme
  • 1/8 Cup of White Wine * Optional* Use to deglaze your pan once the duck is cooked.
  • Sauce
  • 1/2 Cup of Orange Juice
  • 1 Tsp. Orange Zest
  • 2 Tbsp Sugar
  • 1 Tbsp. White Wine Vinegar
  • 1 Tbsp. Butter
  • 2 Tbsp. Broth

Method
 

  1. Score the skin side of the duck breast ( about three cuts). Place the breast skin side down on a oven safe frying pan, with no cooking oil. Make sure the pan is cold. You want to start the pan cold to allow the fat to render out of the breast (thanks Gordon Ramsay for that tip!)
  2. Start at a low heat, and cook the breast until the skin side is crispy. Now finish it in the oven at 350F for about 15 minutes depending on your preference for doneness.
  3. While the duck is in the oven cooking, heat the butter in a saucepan and then as it foams add all of the other ingredients. Allow the sauce to reduce so it takes a nice glaze.
  4. Once your duck breast has cooked ( you want to cook it like beef, so if you like it medium rare cook it less) Once it's cooked, slice the duck breast thick after about 10 minutes to allow the juices to stay in the meat. Then brush the glaze onto the breast. Save the fat! It keeps well and goes great on all sorts of dishes.
  5. Enjoy!