Duck Breast & Orange Sauce

Ingredients for 4

• 4 Duck breasts

• 2 oranges... or that needed to squeeze 150ml of juice

• Zest from 1/4 orange

• 1 small shallot, finely chopped

• 1 level tbsp plain flour

• 150ml chicken stock made with 1/3 of stock cube

• 4 tbsp orange marmalade

• Accompanying vegetables. Brussels are good

• 1 tbsp duck fat or coconut oil

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF

• Step 2

  Seal bag/s with water immersion method. Couple of teaspoons in bag will ensure it sinks

• Step 3

  Sauce can be made in advance....see next

• Step 4

  Cook shallot in fat until soft

• Step 5

  Remove from heat and add flour and stir over low heat for a minute.

• Step 6

  Gradually stir in the stock, orange juice and zest until smooth.

• Step 7

  Simmer for 3-4 minutes then stir in the marmalade and simmer till it melts.can then put aside and reheat just before serving

• __placeholder__

• Step 0

  When time is up (1.5 to 4 hrs) remove duck from bag and dry with paper towel

• Step 1

  Score skin, criss-cross with very sharp knife taking care not to cut flesh.

• Step 2

  Heat cast iron pan, containing approx 2 tbsp coconut oil to about 250C. Oil will be smoking

• Step 3

  Add duck, skin side down, to piping hot pan (250C) and cook till golden brown. Lift as necessary to check colour. Can hold down with spatula. Will take a couple of minutes

• Step 4

  Remove duck from pan and allow to stand for 5-10 mins to allow juices to flow. Then slice according to taste

• Step 5

  Plate, add sauce and serve with vegetables of choice. Brussels work well

• Step 6

  __placeholder__

Latest Comments