Canard a l'Orange

Ingredients

Instructions

1. 1

   Preheat the oven to 200 C. Pat the duck breasts very dry, then score the skin in a 1 cm crosshatch pattern without cutting into the flesh. Season all over with salt and black pepper. Let the duck stand at room temperature while you prepare the oranges; this brief tempering helps the meat cook more evenly and the skin render better.

2. 2

   Cut the top and bottom from the oranges. Finely grate 2 tsp zest from one orange before peeling if needed, then peel both oranges and remove all white pith. Cut between the membranes to release neat orange segments; squeeze the remaining membranes to collect 150 ml juice. Set the segments aside for garnish.

3. 3

   Place the duck breasts skin-side down in a cold ovenproof skillet. Turn the heat to medium and render slowly for 8 to 10 minutes, pouring off excess fat as it accumulates, until the skin is deep golden and much of the fat has melted. Starting in a cold pan is the key technique here: it gives the fat time to render before the skin burns.

4. 4

   Flip the duck breasts and cook flesh-side down for 1 minute. Transfer the skillet to the oven and roast for 5 to 7 minutes for medium-rare, until the thickest part reaches about 54 to 57 C. Move the duck to a warm plate, skin-side up, and rest for 8 minutes; resting keeps the juices in the meat and preserves crisp skin.

5. 5

   While the duck rests, pour off all but 1 tsp duck fat from the pan. Set the pan over medium heat, add the minced shallot, and cook for 1 minute until softened but not browned. Add the sugar and cook until it melts into a light amber caramel, swirling the pan gently for even color.

6. 6

   Carefully add the white wine vinegar to stop the caramel, then add the Grand Marnier. Let it bubble for 20 to 30 seconds to cook off the harsh alcohol. Add the orange juice, orange zest, and chicken stock, scraping up any browned bits. Simmer briskly for 6 to 8 minutes until reduced enough to lightly coat a spoon.

7. 7

   Whisk in the cold butter off the heat to give the sauce shine and a smooth finish. Taste and adjust consistency by simmering briefly if too thin. Warm the orange segments in the sauce for 20 to 30 seconds only; do not boil them hard or they may fall apart and turn bitter.

8. 8

   In a small pan, melt 10 g butter and briefly glaze the reserved orange segments if you prefer a richer garnish. Slice the rested duck breasts on the bias. Spoon a little sauce onto warm plates, arrange the duck on top, add the orange segments, and serve immediately with the remaining sauce.

Nutrition per serving

Notes

• •For the best texture, choose duck breasts of similar size so they cook at the same rate.
• •Do not overcrowd the pan or use high heat at the start; gentle rendering is what creates crisp skin without a thick layer of fat beneath.
• •A classic accompaniment is pommes puree, fondant potatoes, or buttered haricots verts.
• •If your duck breasts are smaller than 350 g each, reduce the oven time by 1 to 2 minutes and rely on internal temperature for accuracy.

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