French cuisine

Medium

Duck Breast à L’Orange

Mastering this dish requires the study of French cooking techniques which may sound intimidating. However, Chef Naeim’s recipe and video demonstration makes it possible! The secret is to follow the instructions closely, and keeping the meat tender and juicy by not overcooking it. Bon Appétit!

Chef Naeim Darzi

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Recipe

PRE TIME: 1 hr 5 min

COOKING TIME: 35 min

TOTAL TIME: 1 hr 40 min

1 SERVING

Ingredients:

2 large Oranges
6 strips Blanched Zest
1.4 cup Sugar (Divided)
2 small Turnips or Swedes
1.5 cup Chicken Stock (Divided)
2 pinches Coarse Salt
3 tbsp. Butter (Divided)
9 oz. Duck Breast
0.5 tsp. Ground Black Pepper
1 tsp. Cooking Oil
2 tbsp. Cold Water
1 tbsp. Red Wine Vinegar
4 large Blood Oranges

Directions:

Step 1

(These steps are not on video.) For preparing blanched zest prior to cooking the meal, wash peels of 2 regular oranges. (Keep oranges as they will be juiced later.) Using a peeler, cut 6 strips about 1 inch wide. Trim the edges. In saucepan, add strips then fill saucepan with cold water, and bring to a boil. Drain and rinse. Repeat this process 2 more times.

Step 2

Cut regular oranges in half and juice them over a strainer. In a small saucepan, add juice and heat. Add zest, and about .5 to 1 cup of sugar to make sweet. Bring to a boil and immediately reduce heat to simmer for 1 hour. Once done, remove the zest, and set aside.

Step 3

Cut tops and roots off turnips, and peel. In a medium saucepan, add turnips, 1 cup of chicken stock, a pinch of salt, 1 tablespoon of sugar, and 2 tablespoons butter. Bring to boil and reduce heat and simmer for 30-35 minutes. Remove turnips from water when done, set aside.

Step 4

On the fat side of the duck breast, make a crosshatch pattern with a knife. On both sides of breast add pinch of salt and half teaspoon of ground black pepper. In a medium cast-iron skillet, add oil and bring to medium heat.

Step 5

Place duck breast down fat side onto pan first. Sear for 4 to 6 minutes or until the skin gets completely crispy. Flip the breast and cook for another 2 minutes or until the breast is medium rare. Then remove from pan and leave to rest.

Step 6

While fat-side of breast is being seared, start making the base of the orange sauce. In another small saucepan, add 5 tablespoons of sugar and 2 tablespoons water, and put over low heat. Return to the duck and flip, discard the fat that is in the pan, then finish cooking the breast. Watch time for cooking duck.

Step 7

Go back to the back to the orange sauce (Sauce Bigarade) and add the vinegar to the saucepan. Let the sauce reduce until it turns into syrup. Add a little water to the saucepan, as needed.

Step 8

Cut in half the blood oranges, and juice over a strainer. In a small saucepan, add the juice. Bring to a simmer and reduce till it’s thick.

Step 9

Meanwhile, take the cooked zest that was set aside and thinly slice. Do the same for the turnips.

Step 10

With the cooking orange sauce, add about half of a cup of chicken stock and reduce it by half. Finish the sauce with a tablespoon of butter.

Step 11

On the serving plate, place the duck in the center; arrange a few slices of the turnips on side of the duck. Take a few of the zest and drape on and around the duck. Dress with the orange sauce around the duck breast. You may garnish with pea shoots or arugula before serving.