An easier version of the french classic duck in orange , which i found in ” The French Kitchen: a Cookbook” by Joanne Harris and Fran Warde.
Ingredients
- 6 duck breasts with skin
- 20 g butter
- 3 oranges
- 100 ml fresh orange juice
- 1 tbsp vinegar
- 1 tbsp unrefined caster sugar
- 1 tbsp cornflour
- 2 tbsp Grand Marnier
Servings:
Instructions
- Score the skin of each duck breast in a criss-cross pattern. Melt the butter in a large frying pan and cook the duck breasts, skin-side down, over a medium heat for 10 minutes, until the skin is golden and the fat has run out of it.
- Meanwhile, use a sharp knife to peel the oranges down to the flesh, cutting away all the pith (do this over a plate to catch any escaping juice), and then cut into segments between the fine skin. Remove any pips.
- Pour the fat away from the pan the duck breasts are cooking in, then cook the breasts, flesh-side down this time but still over a medium heat, for a further 8 minutes. Remove the meat from the pan and slice it, arrange it on a warm plate, top with the orange segments and keep it warm.
- Add the orange juice to the pan (including any juice from the plate), along with the vinegar and sugar, and bring to a simmer. Remove from the heat. Mix the cornflour with a little water, add it to the pan and stir well until smooth. Finally pour in the Grand Marnier.
- Pour the sauce over the sliced duck breasts and serve.
Share this Recipe
Powered byWP Ultimate Recipe