Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. There are a host of duck recipes here on my site and you will find two methods of cooking duck breast. Ingredients. Find a wide variety of duck breast recipes for a stylish dinner party main or romantic meal for two. Add the stock and the balsamic vinegar and cook for 5 minutes. Pan-fried duck breast recipe. Make sure you PIN this Crispy Duck Recipe! Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear 19 ratings 4.9 out of 5 star rating A restaurant-quality dish by Gordon Ramsay made using easily found ingredients Honey & Orange Glazed Duck Breast Bring a pot of water to the boil with ¼ tsp of salt. Serves 2 EASY. Place the duck, skin-side down, in the hot pan. While the Duck a l’orange is amazingly tasty, the duck … Carve the duck starting by removing the legs, then the breast. For the sauce, stir together the orange juice and the cream. How To Cook Duck Breast. This is traditionally done with a whole roasted duck, but by using duck breasts you can get pretty much the same results in a lot less time. Duck à l'orange is a French sweet and sour dish, which is unusual in traditional French cooking. Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown. 74 recipes Filter. Easy Duck a l’Orange At Home. The berries ripen between August and December and can be found in many coastal areas. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Duck Breast Recipes We have a selection of duck breast recipes to choose from whether you are looking for a glaze or a tangy, fruity sauce. Strain the sauce into the orange sauce. Sea buckthorn berries are quite tart, sort of like sour orange with hints of mango or pineapple. Remove the duck breasts from the fridge at least 30 mins before cooking if you can. Recreate Rick’s duck breast with a sea buckthorn, chilli and ginger sauce recipe as seen on Rick Stein’s Cornwall. 50 min. Duck a l’Orange is a classic French dish made popular by restaurants in the United States in the 1960s. 2 Pekin (Long Island) duck breasts or 1 mallard breast (1 1/2 to 2 pounds each) Salt and pepper. By the time the duck is ready, it will have infused with the delicious citrus sauce. 1 juicing orange or 6 kumquats. Bon appétit! 2 duck breasts; a knob of butter; Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Remove the duck breasts from the pan, season with salt and pepper and keep warm. Nowadays, it is still popular in most French restaurants. Serve the duck with orange segments and topped with zests, with sauce on the side. Cook until the skin is crisp, 6-7 minutes, then turn and brown the flesh side for 1 minute. Season well, then set aside to bring the meat to room temperature. My recipe for today is a real French Classic, made all the rage by royalty and served for centuries. This Duck a l Orange recipe relies on the cold pan method of cooking duck breast. Looks are deceiving for a duck. A couple of my older recipes get cooked using a hot pan method. Besides classic recipes for Duck à l'orange, we have lots more delicious, citrusy orange duck recipes for a decidedly different dinner. Julienne the peel. Add the orange slices and the orange zest strips to the sauce, and season with salt and pepper. Remove the duck, place on a platter and keep warm. Add the hearts, gizzards, wing joints and necks and season with salt and pepper. Season the duck breast on both sides with a pinch of salt and pepper. Tip: The more you cut into the skin, the easier it is for the fat to be released. Duck breast à l'orange 32 reviews . 1/2 cup water Meanwhile, in a large saucepan, heat the oil. Cut the duck breasts into slices. Transfer to the oven tray with the potato and pour the duck fat from the pan over the potato and duck. Although they look like the size of a chicken that would feed 4 people, they often only have enough meat for 2-3, purchase accordingly. What is duck à l'orange? The traditional preparation involves roasting a whole duck, making a stock from the trimmings (neck, gizzard, and heart) and combining that with fresh orange and other ingredients to make the sauce. Recipe: Duck breast with a sea buckthorn from Rick Stein’s Cornwall. I am talking about a roast duck recipe called duck à l'orange, or also known as canard à l'orange in France. Add half the peel and 1 ⁄ 3 cup of the juice to the duck breasts along with 1 tsp. It truly is a unique but delicious slow cooker meal. Add 1 cup of water to the roasting pan and deglaze on medium heat for 5 minutes. This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. Impress your other half with this romantic dish for two! The meat will be so tender it will make it hard to stop eating. The duck combined with the citrus sauce results in a dish that is impossible to refuse seconds. Roast until the duck is cooked through, 10-12 minutes. Rub the zest from half the orange onto the breasts along with ¼ tsp of salt. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Duck à l'Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. Cut slices across the duck skin with a sharp knife. 14.01.2021. Done wrong, you'll end up eating fatty … Done right, it's incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Deselect All. 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