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Thursday, August 25, 2011

Duck a L'Orange - Classic Duck and Orange Sauce

Pairing meats with fruit can sometimes prove to be a winner and I believe that this is especially true when dealing with richer meat types and the fattier ones and duck meat ticks the boxes for both those provisos.  As duck has already featured quite prominently on my French weekend in the form of Confit and Rillettes, I felt it definitely justifiable to cook a meal with duck breast. 

Modern Duck a L'Orange is a derivation of a classic French dish that dates back to the Parisian kitchens of the 60s.  As I discover more French cookery and delve into the classic recipes, it never ceases to amaze me just how simple it is to recreate some of these dishes in the home and achieve a fine dining style meal without the price tag.  This is my version of Duck a L'Orange and while it borders on modern cuisine, I have tried not to steer to far from classic recipe.      

Ingredients, to serve 2

2 x Duck Breasts
2 x Oranges, zest and juice 
1 x Juice of 1 Lemon
2tbsp x Campari (Orange Liqueur)
1tbsp x Brandy
60ml x White Wine
Half tsp x Chicken Stock Powder
60ml x Water
1tbsp x Butter
Salt and Pepper to season


Preheat oven to 200 degrees celcius
Season duck breasts on both sides
Heat a dry oven safe frypan on the stove
Add the duck breasts skin side down and cook for 6 minutes
Remove and reserve duck fat that has rendered
Turn and cook on the flesh side for 4 minutes
Reserve any rendered fat again and place in the hot oven for 10 minutes
To prepare the sauce heat a saucepan with 1 tablespoon of the duck fat
Add the wine and allow to boil and reduce by a third
Pour in the orange liqueur and brandy and allow to reduce slightly
Now combine the orange and lemon juices and zest in the saucepan and stir to achieve a thickened syrup
Dissolve the stock powder in the water and stir through
Add the butter and stir to make the sauce glossy
Remove from the heat
Remove cooked duck breasts from the oven and sit to rest covered in foil for 10 minutes
Slice the breasts thickly and serve with jasmine rice
Drizzle with a generous amount of the sauce and zest for garnish.

Bon Apetit!

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