Duck Breast with Orange Sauce - Cold Pan Method
Tender duck breast served with warm orange segments and a sweet orange sauce.
Ingredients
- 4 duck breasts
- 2 Orange
- 1 shallot small, chopped
- 1 tbsp plain flour
- 150 ml hot chicken stock
- 4 tbsp orange marmalade
To Serve:
- Roast potatoes to serve
- Green beans to serve
Instructions
- Pre-heat the oven to 200°C/Fan 180°C/Gas 6.
- Pat the skin of the duck with kitchen paper. Make parallel cuts in the skin, taking care not to cut through into the flesh.
- Grate the zest of ¼ of an orange and squeeze the juice from both oranges – you need 150ml.
- Put the duck breasts skin-side down in a cold frying pan. Cook over a medium heat for 5 minutes until the skin is golden brown and starting to crisp, and a lot of fat has run out. Drain off the fat and reserve. Turn the breasts over and cook the other side for 1 minute.
- Transfer to a roasting tin, skin side up, and cook in the oven for 9-15 minutes, depending on how pink you like your duck. Leave to rest for 10 minutes.
- Cook the shallot in 1 tbsp of duck fat until soft. Remove from the heat, add the flour then stir over a low heat for 1 minute. Gradually stir in the stock and orange juice and zest. Simmer for 3-4 minutes.
- Add the marmalade and simmer until it melts. Serve the sauce with the duck, green beans and roast potatoes.