Saturday, 12 January 2013

Duck a L'orange

With this dish you could serve either rice or mustard and spinach mash to give a mix of flavours. In the picture is sauteed baby potatoes and stuffed cabbage

Duck A L'Orange (Serves 4)

4 Duck Breasts    
50g Butter
4 Oranges             
200ml Soy Sauce
1 Tsp Ground Cinnamon  
1 Tbs Honey

  1. Zest two of the oranges. Juice three of them, and take the peeled segments from one. When segmenting that last orange, don’t just break it apart by hand - try to cut between the membranes.
  2. Slash the fatty side of the duck breasts in a criss-cross pattern, through the skin and fat so the flesh shows through - best to do this while they’re still chilled as the firm flesh makes it easier to slice neatly.
  3. Mix the orange juice with the zest, cinnamon, honey and soy sauce.
  4. Place the duck breasts in a dish, skin side up, pour over the sauce.
  5. Chill for 24 hours.
  6. Pan-fry the duck, skin-side down, for 10 minutes on a gentle heat (the fat needs to melt and brown).
  7. Drain off the fat and return the meat to the pan, other side down.
  8. Add the orange segments, half of the marinade, and allow to reduce for five minutes.
  9. Remove the meat and whisk in the butter to make a sauce.
  10. Slice breasts attractively - don’t just serve them whole.
  11. Best not to keep the leftover marinade - it’s had raw meat sitting in it for 24 hours. Though you could probably get away with marinating something else in it if used straight away.

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