Classic Duck Breast with Orange Sauce
Традиционно ястие · French
A quintessential French dish featuring pan-seared duck breast with crispy skin, served with a rich and tangy orange sauce, often enhanced with Grand Marnier or Cointreau.
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Съставки
- Duck breast2 large
- Oranges3
- Shallots2
- Chicken or duck stock1 cup
- Butter2 tbsp
- Grand Marnier or Cointreau (optional)2 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
- 2
Place duck breasts skin-side down in a cold, dry skillet. Cook over medium heat for 8-10 minutes, rendering the fat until the skin is golden brown and crisp. Pour off excess fat periodically.
- 3
Flip the duck breasts and sear the meat side for 2-3 minutes for medium-rare. Remove from skillet and let rest for 10 minutes before slicing.
- 4
While duck rests, finely chop shallots. Zest one orange and juice all three.
- 5
In the same skillet (pour off most fat, leaving about 1 tbsp), sauté shallots over medium heat until softened, about 2-3 minutes.
- 6
Deglaze the pan with Grand Marnier (if using), scraping up any browned bits. Let it reduce slightly.
- 7
Add chicken or duck stock, orange juice, sugar, and orange zest. Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes. Stir in butter until melted.
- 8
Season the sauce with salt and pepper to taste. Slice the rested duck breast and serve immediately, spooning the orange sauce over the top.
