74 recipes Filter. 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 2 Pekin (Long Island) duck breasts or 1 mallard breast (1 1/2 to 2 pounds each) Salt and pepper. Sea buckthorn berries are quite tart, sort of like sour orange with hints of mango or pineapple. Nowadays, it is still popular in most French restaurants. Season well, then set aside to bring the meat to room temperature. Add 1 cup of water to the roasting pan and deglaze on medium heat for 5 minutes. 50 min. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Pan-fried duck breast recipe. The duck combined with the citrus sauce results in a dish that is impossible to refuse seconds. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Strain the sauce into the orange sauce. Roast until the duck is cooked through, 10-12 minutes. Done right, it's incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Remove the duck breasts from the fridge at least 30 mins before cooking if you can. 14.01.2021. 1/2 cup water Duck à l'Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown. While the Duck a l’orange is amazingly tasty, the duck … Transfer to the oven tray with the potato and pour the duck fat from the pan over the potato and duck. Impress your other half with this romantic dish for two! The berries ripen between August and December and can be found in many coastal areas. Remove the duck breasts from the pan, season with salt and pepper and keep warm. Julienne the peel. 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. Meanwhile, in a large saucepan, heat the oil. Add half the peel and 1 ⁄ 3 cup of the juice to the duck breasts along with 1 tsp. 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. Rub the zest from half the orange onto the breasts along with ¼ tsp of salt. Bon appétit! Make sure you PIN this Crispy Duck Recipe! My recipe for today is a real French Classic, made all the rage by royalty and served for centuries. Besides classic recipes for Duck à l'orange, we have lots more delicious, citrusy orange duck recipes for a decidedly different dinner. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. By the time the duck is ready, it will have infused with the delicious citrus sauce. This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. How To Cook Duck Breast. Add the stock and the balsamic vinegar and cook for 5 minutes. Bring a pot of water to the boil with ¼ tsp of salt. 1 juicing orange or 6 kumquats. A couple of my older recipes get cooked using a hot pan method. Easy Duck a l’Orange At Home. This Duck a l Orange recipe relies on the cold pan method of cooking duck breast. I am talking about a roast duck recipe called duck à l'orange, or also known as canard à l'orange in France. 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. Find a wide variety of duck breast recipes for a stylish dinner party main or romantic meal for two. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Duck a l’Orange is a classic French dish made popular by restaurants in the United States in the 1960s. Add the hearts, gizzards, wing joints and necks and season with salt and pepper. Duck à l'orange is a French sweet and sour dish, which is unusual in traditional French cooking. Cut slices across the duck skin with a sharp knife. Honey & Orange Glazed Duck Breast 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. Done wrong, you'll end up eating fatty … Add the orange slices and the orange zest strips to the sauce, and season with salt and pepper. For the sauce, stir together the orange juice and the cream. Serves 2 EASY. There are a host of duck recipes here on my site and you will find two methods of cooking 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. Carve the duck starting by removing the legs, then the breast. Recreate Rick’s duck breast with a sea buckthorn, chilli and ginger sauce recipe as seen on Rick Stein’s Cornwall. The meat will be so tender it will make it hard to stop eating. Serve the duck with orange segments and topped with zests, with sauce on the side. What is duck à l'orange? Tip: The more you cut into the skin, the easier it is for the fat to be released. Ingredients. Deselect All. Remove the duck, place on a platter and keep warm. Looks are deceiving for a duck. Cook until the skin is crisp, 6-7 minutes, then turn and brown the flesh side for 1 minute. Season the duck breast on both sides with a pinch of salt and pepper. Place the duck, skin-side down, in the hot pan. It truly is a unique but delicious slow cooker meal. 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