Monday, September 20, 2010

Always perfect crispy duck breasts with orange sauce...

I love duck. At my family home there's no Easter or Christmas without roast duck. My Dad always debone the bird, stuff it and roast. Then you just have to slice it and enjoy. Unfortunately my Dad is far away so we had ot do something else with our duck. We bought whole, frozen bird for eur10 when in the Chinese take away you'll have to pay eur16 for the half. I'd say it was a good deal ;) My Hubby loves duck breasts so he decided to make it for dinner. The result - fantastic - and he finally learned how to make perfect crisp skin on the breast (the tip was taken from John Torode's 'Chicken' book).



How to make it...


Ingredients:
- 2 duck breasts
- 1 whole orange, sliced
- juice from 3 oranges
- 3 tablespoons brown sugar



Take your duck breasts and score the skin all the way through the flesh. Season the skin (and only(!) skin) with salt and black pepper. Take a solid, heavy frying pan and turn the heat to 3/4 on your stove. Lay the duck skin down in the cold (!) pan and put over the heat and turn the heat down to 1/2. Now DO NOT touch anything. Leave it alone for good 10 minutes. The fat under the skin will slowly melt and the skin will go brown and crispy. You should have a good 1 cm of duck fat at the bottom. When the skin starts to colour around the outside you're ready to move on. Season the flesh side now and turn the duck breast down. Cook for 2 minutes and turn the heat to full, cooking the duck for further 1 minute. Take the pan from the heat and leave the breasts in the pan for 5 minutes.
You can keep the fat for further cooking - for example for roasted potatoes :)




For the orange sauce - put sliced orange on the pan and sprinkle with sugar, wait till it caramelize. Add orange juice, mix well with oranges and wait till it starts simmering. Reduce your sauce a little and... it's ready.
Serve for example with mash potatoes.

Smacznego!

Duck à l'orange

12 comments:

  1. Crispy duck skin is very famous in chinese cuisine. But never tried duck with orange sauce. Must be so delicious....

    Sawadee from bangkok,
    Kris

    ReplyDelete
  2. I love duck depending on how it is cooked. I like it mixed with a sprite soda drink to make a little sweet taste. That recipe looks yummy.

    ReplyDelete
  3. I love duck, it is ample supply and cheap in my part of France.
    I will try it your way for a change, as I always heat my griddle up to very hot, lay the duck skin side down and crispy brown it, the, put the pan in the oven and cooking for 12 mins, take out and rest for 10 mins. I have never cooked it in a cold pan!
    But will try the recipe out this coming week and let you know.
    Thank you for sharing it.

    ReplyDelete
    Replies
    1. YES, please do let me know how it turned out for you :) Hope it will be great! And I will try it your way next time.

      Pozdrawiam,
      Anula.

      Delete
  4. I have been looking for an easy duck in orange sauce recipe for ages! I am so glad I found it :) It reminds me of long family dinners on Sundays, as I live far from them now it's nice to find people who share similar memories! Can't wait to try this recipe tomorrow, already ran to the shop and got all the ingredients ;) Your blog is really great Anna! Good luck :)

    ReplyDelete
    Replies
    1. Thank you for your kind words :) Hope the recipe will be a success with you as much as it was with me. Enjoy and let me know if you liked it.
      Pozdrawiam, Anula.

      Delete
    2. Hi Im from Malta and Im going to try it tonight and thanks for this easy sauce :)

      Delete
  5. Thanks for that, it worked really well, I usually poach the duck for 5 mins first but this is much better and very quick.

    ReplyDelete
  6. I used your method and the duck cooked beautifully, but the skin went soft - I don't know why. It looked crispy when I turned the fillets over. Maybe I should have had the heat higher.

    ReplyDelete
  7. ...maybe because I poured the orange sauce over the fillets.

    ReplyDelete
    Replies
    1. Hi Jeannie, it's not maybe - it's for sure. It's the same with frying the fish. You fry it first skin side down, then turn it and when adding lemon juice you pour it around the fish, not over it. Same with duck, you pour it around not over it as that will make the skin go soft, and all your efforts with frying it to make it crispy will go to waste...
      So, next time whatever you cook and want the skin to be crispy, never pour anything over it - being it a lemon/orange juice or for ex gravy.
      Pozdrawiam, Anula.

      Delete

Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.