Duck Breast & Orange Sauce
Cooking Temp. is dependent on personal preference. We liked 60C. Just slightly pink.
Other temps give the following results.
54C Very rare slightly chewy
57C Most used in internet recipes.
62C Tender less juicy
65C Much less juicy
70C Ugg, over done
Author
Roger K
Prep Time: 00:20
Recipe Time: 02:30
Temperature :
140F / 60C
Ingredients
- 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
- Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF
- Seal bag/s with water immersion method. Couple of teaspoons in bag will ensure it sinks
- Sauce can be made in advance....see next
- Cook shallot in fat until soft
- Remove from heat and add flour and stir over low heat for a minute.
- Gradually stir in the stock, orange juice and zest until smooth.
- Simmer for 3-4 minutes then stir in the marmalade and simmer till it melts.can then put aside and reheat just before serving
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- When time is up (1.5 to 4 hrs) remove duck from bag and dry with paper towel
- Score skin, criss-cross with very sharp knife taking care not to cut flesh.
- Heat cast iron pan, containing approx 2 tbsp coconut oil to about 250C. Oil will be smoking
- 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
- Remove duck from pan and allow to stand for 5-10 mins to allow juices to flow. Then slice according to taste
- Plate, add sauce and serve with vegetables of choice. Brussels work well
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