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Category, DifficultyIntermediate

While in France we just had to make Duck a L'Orange. It takes a bit of prep time up front but the taste is soooo worth it. If you've never cooked duck before the key thing is resting after the cooking time. It helps to relax the meat and then slice the duck and arrange nicely on the plate between orange segments then drizzle over the delicious orange sauce. Bon appetit!

Yields2 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 boneless duck breast, large
 salt and pepper
 1 orange, large
 1 tbsp cornflour
 ½ cup chicken stock, divided in half
 2 tbsp butter
 2 tbsp onion, finely cut
 1 tbsp sugar
 1 tbsp vinegar
 ½ cup orange juice (fresh if possible)

1

Remove the duck breast from the refrigerator 30 minutes ahead to allow them to come to room temperature.

Being careful not to cut into the meat, score the skin on the breast in a crosshatch pattern at 1/4-inch intervals. Season both sides with salt and pepper.

2

Zest the orange into a small bowl, then trim away both ends. Following the curve of the orange, carefully cut away the remaining peel down to the flesh, then trim any stray bits of the white pith.

Using a sharp knife, carefully slice along both sides of each membrane toward the center of the orange to remove the segments. Set aside.

3

Place the duck breast, skin side down in a heavy pan over medium heat to render the fat. You should see the fat begin to melt and hear a slight sizzle. If your duck breast is cooking harder than that, lower the heat.

Without turning, continue cooking the duck until the majority of the fat has rendered from the breast and the skin is golden brown and crisp. This usually takes 10 to 15 minutes. Once the duck skin is crisp, turn the breast over and continue cooking for 6 minutes.

Allow the duck breast to rest for 8 to 10 minutes before slicing.

Make the Sauce
4

Whisk the cornflour together with 1/4 cup of the chicken stock in a small bowl and set it aside.

5

In a small saucepan, melt the butter over medium heat. Add the onions and sauté until soft and fragrant, 2 minutes. Stir in the sugar and cook until dissolved, about 1 minute.

6

Add the vinegar, orange zest, orange juice and remaining chicken stock. Raise the heat and bring the mixture to a boil.

Give the cornflour mixture a quick stir, then add it to the saucepan and cook for 30 seconds.

7

Reduce the heat and simmer, whisking constantly, until the sauce has thickened to a syrupy consistency, 1 to 2 minutes.

Season the sauce to taste with salt and pepper, remove from the heat. Cover to keep warm.

Put It All Together
8

To serve, arrange slices of duck between an orange segment on the plate, then drizzle the sauce over the top. If you're serving this to friends, I suggest straining the sauce first, thereby removing the onion pieces which have already imparted the delicious flavour. It looks rather posh this way. But for me, I leave the onion in as it's more rustic with extra crunch and flavour.

9

Best served with new potatoes and asparagus cooked in the duck fat. (I won't tell if you don't).

10

You may find there is quite a bit of duck fat left over. If you're anything like me you won't bear to through it away, so keep it for the next night and bake roasted potatoes in the duck fat. Bon Appetit!

Ingredients

 1 boneless duck breast, large
 salt and pepper
 1 orange, large
 1 tbsp cornflour
 ½ cup chicken stock, divided in half
 2 tbsp butter
 2 tbsp onion, finely cut
 1 tbsp sugar
 1 tbsp vinegar
 ½ cup orange juice (fresh if possible)

Directions

1

Remove the duck breast from the refrigerator 30 minutes ahead to allow them to come to room temperature.

Being careful not to cut into the meat, score the skin on the breast in a crosshatch pattern at 1/4-inch intervals. Season both sides with salt and pepper.

2

Zest the orange into a small bowl, then trim away both ends. Following the curve of the orange, carefully cut away the remaining peel down to the flesh, then trim any stray bits of the white pith.

Using a sharp knife, carefully slice along both sides of each membrane toward the center of the orange to remove the segments. Set aside.

3

Place the duck breast, skin side down in a heavy pan over medium heat to render the fat. You should see the fat begin to melt and hear a slight sizzle. If your duck breast is cooking harder than that, lower the heat.

Without turning, continue cooking the duck until the majority of the fat has rendered from the breast and the skin is golden brown and crisp. This usually takes 10 to 15 minutes. Once the duck skin is crisp, turn the breast over and continue cooking for 6 minutes.

Allow the duck breast to rest for 8 to 10 minutes before slicing.

Make the Sauce
4

Whisk the cornflour together with 1/4 cup of the chicken stock in a small bowl and set it aside.

5

In a small saucepan, melt the butter over medium heat. Add the onions and sauté until soft and fragrant, 2 minutes. Stir in the sugar and cook until dissolved, about 1 minute.

6

Add the vinegar, orange zest, orange juice and remaining chicken stock. Raise the heat and bring the mixture to a boil.

Give the cornflour mixture a quick stir, then add it to the saucepan and cook for 30 seconds.

7

Reduce the heat and simmer, whisking constantly, until the sauce has thickened to a syrupy consistency, 1 to 2 minutes.

Season the sauce to taste with salt and pepper, remove from the heat. Cover to keep warm.

Put It All Together
8

To serve, arrange slices of duck between an orange segment on the plate, then drizzle the sauce over the top. If you're serving this to friends, I suggest straining the sauce first, thereby removing the onion pieces which have already imparted the delicious flavour. It looks rather posh this way. But for me, I leave the onion in as it's more rustic with extra crunch and flavour.

9

Best served with new potatoes and asparagus cooked in the duck fat. (I won't tell if you don't).

10

You may find there is quite a bit of duck fat left over. If you're anything like me you won't bear to through it away, so keep it for the next night and bake roasted potatoes in the duck fat. Bon Appetit!

Duck Breast a L’Orange