Recipe
November 9, 2009
Duck À L’Orange Recipe
Step 1: Start the prep for this dish one day before serving. Slash the fatty side of the duck breasts in a crisscross pattern (the flesh should show through).
Step 2: Take the zest from two of the oranges and the juice from three. Mix the juice with the zest, cinnamon, honey, and soy sauce. Reserve 1 orange.
Step 3: Place the duck breasts in a dish, skin side up, and pour the orange marinade over them. Chill for 24 hours.
Step 4: Pan-fry the duck, skin side down, for 10 minutes on a gentle heat; the fat needs to render and brown. Drain off the fat and return the breasts to the pan. Peel and segment the remaining orange.
Step 5: Add the orange segments and half the marinade to the pan, and let reduce for 5 minutes. Remove the meat and whisk in butter to make a sauce to serve with the duck.
Reprinted with permission from Stéphane Reynaud’s French Feasts (2009 Stewart, Tabori & Chang).
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Directions
Yield:
Step 1: Start the prep for this dish one day before serving. Slash the fatty side of the duck breasts in a crisscross pattern (the flesh should show through).
Step 2: Take the zest from two of the oranges and the juice from three. Mix the juice with the zest, cinnamon, honey, and soy sauce. Reserve 1 orange.
Step 3: Place the duck breasts in a dish, skin side up, and pour the orange marinade over them. Chill for 24 hours.
Step 4: Pan-fry the duck, skin side down, for 10 minutes on a gentle heat; the fat needs to render and brown. Drain off the fat and return the breasts to the pan. Peel and segment the remaining orange.
Step 5: Add the orange segments and half the marinade to the pan, and let reduce for 5 minutes. Remove the meat and whisk in butter to make a sauce to serve with the duck.
Reprinted with permission from Stéphane Reynaud’s French Feasts (2009 Stewart, Tabori & Chang).