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Beautiful, light and quick date night recipe. Meat always comes out juicy, tender and orange sauce is a gorgeous compliment to it. Let’s get started.
Succulent Duck Breast with Orange Sauce and Duck CracklingsCourse: MainCuisine: French
2 halves of duck breast
Salt and pepper to taste
- Orange Sauce
2 large navel oranges (pulp, juice, zest)
2-4 tbsp. of sugar (depending on how sweet are oranges)
A pinch of sea salt and pepper to taste
A small pinch of chili powder. You need just a hint of spiciness.
4 tbsp. unsalted butter
Segments from 1 orange
A few leaves of fresh mint
2 tsp. of corn starch
- For serving
Let’s make it
- Cut off all the access fat around the breast and cut them in a tiny pieces.
- Fry fat pieces in a dry pan until crunchy, making cracklings. Remove with the slotted spoon placing on the paper towel to remove the access fat and set it aside.
- Pat dry breasts and cut the skin ~0.5 cm deep in diamonds.
- Sprinkle with salt and pepper.
- In preheated dry cast iron pan place breasts skin side down and let it cook for 5-6 min untouched, until you see the skin is nicely browned on the sides. It will render lots of fat. Don’t rush this process increasing the heat, otherwise the skin will brown too fast and all the fat will stay, that’s not what you are looking for. Then flip it on other side, insert the meat thermometer and cook for 2-3 more minutes or until internal temperature reached 135-138 F. Remove it from the pan, cover and let it rest for 5 minutes.
- Let’s make Orange Sauce
- In a small pan melt butter, then place the rest of ingredients and heat it on a medium low heat, constantly mixing with the whisk, until it thickens. If you find it’s too thick to your likeness, just add a splash of orange juice. Remove and discard mint leaves.
- Let’s serve it
- In a plate pour some orange sauce, add mashed potatoes, top with duck cracklings. Slice breast in ~1 cm slices and place it on the sauce. Decorate with fresh mint.
- Sauce and cracklings can be made 1 day in advance.
- It’s very important to use meat thermometer so you don’t over cook the meat. It will be pinkish, medium rare inside, that’s how it should be and it’s safe to eat that way.