- 2 large duck breasts
- 1 orange, peeled and cut into segments, peel reserved and sliced into thin strips
- 2 oranges, freshly juiced
- 2 Tablespoons sugar
- 2 Tablespoons sherry vinegar
- 2 Tablespoons orange liqueur
- 2 knobs of butter
- 2 cups duck stock (see recipe below) or good chicken stock
- Salt & pepper
For duck stock
- 1 duck carcass and giblets
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stick, roughly chopped
- 2 garlic cloves, crushed
- 1 bay leaf
- Handful of whole peppercorns
- Use a knife to score skin on duck breast in a crisscross pattern, making sure to cut into the fat but not the meat. Place in bowl with half the orange juice and set aside to marinate for up to 1 hour.
- In a small saucepan, bring sugar and vinegar to boil and simmer for about 5mins until golden and syrupy. Add the remaining orange juice, orange zest, duck stock, and simmer until reduced by half. Add liqueur and remove from heat. Whisk in butter and season with salt & pepper.
- Remove duck from marinade, pat dry with paper towels, and season generously with salt & pepper.
- Heat heavy-bottomed pan on medium, add duck skin side down and cook for about 15mins until fat has rendered and skin is crispy and brown. Reserve fat for frying potatoes.
- Turn duck over and cook for another 2mins. Remove from heat and set aside to rest for at least 5mins. Slice duck and serve with orange segments and sauce.
For duck stock
- Preheat oven to 230°C (or 450°F). Place duck carcass, giblets and vegetables on tray and roast for 10mins in oven until brown.
- Transfer duck and vegetables to large pot, add bay leaf, peppercorns, and pour in enough water to cover.
- Bring pot to boil and simmer for 1 hour, skimming off fat and impurities that come to surface, until reduced to around 2 cups of stock. Pour stock through sieve to solids and set aside.
Source: Cooking In the City
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