THE CITRUS-LACQUER DUCK
(Our Play on Canard à l'Orange)
Ingredients: 2 Duck breasts (skin scored), 100ml Orange juice, 2 tbsp Honey, 1 tbsp White wine vinegar, 1 tsp Black pepper, 0.5 tsp Cinnamon, 50g Cold butter, Orange segments...
Ingredients
- 2 Duck breasts (skin scored)
- 100ml Orange juice
- 2 tbsp Honey
- 1 tbsp White wine vinegar
- 1 tsp Black pepper
- 0.5 tsp Cinnamon
- 50g Cold butter
- Orange segments
Cooking Method
- The Scorch Place duck skin-side down in a cold pan; increase heat to medium. Fry for 8 minutes until the fat renders and the skin is a dark, rock-hard mahogany. Flip and cook for 2 minutes; remove.
- The Architect Pour off most fat; add honey and vinegar to the pan until bubbling.
- The Bloom Add the spices and a 30ml splash of orange juice; the sudden steam will release the woody perfume into the glaze.
- The Swell Add remaining juice; boil for 3 minutes until it reduces to a thick purple-gold lacquer.
- The Silk Merge Whisk in the cold butter off the heat until the sauce is a glossy silk.
- The Final Flourish Slice the duck and drench in the silk; top with orange segments and fresh raw parsley.
