Duck Breast with Orange Sauce

Cooking method

1. Step 1:

   

   Get all your ingredients ready.

2. Step 2:

   

   Rinse the duck breasts, pat them dry with paper towels, and use a very sharp knife to score the skin in a crosshatch pattern.

3. Step 3:

   

   Salt and pepper the breasts on both sides and set them aside to sit for about 20 minutes.

4. Step 4:

   

   Meanwhile, while the breasts rest, make the base for the orange sauce. Squeeze the juice from the oranges.

5. Step 5:

   

   You should end up with about 3/4 cup (200 ml).

6. Step 6:

   

   Dilute the duck broth with hot water (I used powdered broth). You can use beef or chicken broth if you don't have duck on hand.

7. Step 7:

   

   Put the sugar in a pan with about 1/2 cup (100 ml) of hot water, set it over medium heat, and stir to dissolve the sugar. Bring to a boil, then keep heating without stirring.

8. Step 8:

   

   Gradually the syrup will caramelize and turn golden brown. At this point add (carefully!) a tablespoon of white wine vinegar and remove from the heat. Swirl the pan so the vinegar dissolves the caramel.

9. Step 9:

   

   Set the pan back over the heat and pour in the orange juice. Keep cooking until the mixture reduces by half. Add the broth and reduce again by half. Remove from the heat — the sauce base is ready.

10. Step 10:

    

    Now back to the duck breasts. Add a little olive oil to a skillet, heat it, and lay the duck breasts in the hot oil. Sear for 5–6 minutes on each side.

11. Step 11:

    

    Careful not to overcook — the meat should stay juicy and pink inside.

12. Step 12:

    

    Take the seared breasts off the heat, cover them with foil, and let them rest in a warm spot for 8–10 minutes.

13. Step 13:

    

    Meanwhile, finish the sauce. In the skillet where you seared the duck, add a tablespoon of balsamic vinegar, heat it, and stir. Pour in the sauce base you made earlier, bring to a boil, and keep simmering until it reaches the consistency you want.

14. Step 14:

    

    Add a tablespoon of cranberry jelly (or currant), season with salt and pepper if you like, stir everything well again, and remove from the heat.

15. Step 15:

    

    Whisk a tablespoon of butter into the hot sauce.

16. Step 16:

    

    Slice the rested breast, arrange it on a plate, spoon the sauce over it, and enjoy.

17. Step 17:

    

    Serve it with a side of potato pancakes, boiled buttered potatoes, broccoli with almonds, a mixed green salad, or battered cauliflower, as I did here. Enjoy!