Crispy Duck Breast with Orange Sauce Recipe
Welcome to cooking with Chef Tuan! Today, we will be making a delicious dish of crispy duck breast with orange sauce, sauteed haricot vert, and pommes puree. This classic French dish may seem intimidating, but it's actually quite easy to prepare.
To start, you will need a 7 to 8-ounce duck breast. Make sure to check for any feather quills and remove them. Thoroughly dry the duck breast and score the skin without piercing the meat. Scoring the skin is important as it helps render out the fat, giving you a crispy skin.
Season the duck breast with salt and pepper, and preheat a skillet to medium heat. No extra fat or oil is needed as the duck breast will naturally release fat as it cooks. Once the fat starts to render, baste the duck breast on the other side to evenly cook it. Cook the duck breast on medium to medium-high heat, primarily on the skin side, to render out as much fat as possible and achieve a crispy skin.
Flip the duck breast and cook it for about four minutes on the meat side. Avoid basting the skin side to maintain its crispiness. The duck breast should cook to a medium doneness. You can use the poke test to check its doneness.
While the duck breast is resting, prepare the sauce. It's a simple mixture of sugar, orange juice, white wine vinegar, chicken stock, and orange zest. Stir the sauce and set it aside.
Pour off the duck fat into a bowl and keep it for later use. In the same pan, add flour to make a roux. Cook the roux to remove the rawness of the flour. Add a splash of cognac to flame out the alcohol. Slowly incorporate the sauce into the pan, whisking to scrape off all the brown bits for maximum flavor. The sauce will start to thicken. Add a knob of butter to make it velvety. Once the butter is fully incorporated, turn off the heat and give the sauce a final stir.
Slice the rested duck breast thinly and on a bias to showcase its crispy skin and beautiful flesh. For plating, serve the duck breast alongside mashed potatoes (recipe in the description), sauteed haricot vert, and drizzle the sauce over the dish. Avoid saucing the crispy skin to retain its texture. Finish with a drizzle of olive oil and some finishing salt.
Enjoy this amazing dish that pairs all the elements together perfectly. It may seem complex, but with a little love, care, and intention, you can create this impressive meal.
Ingredients:
- 7 to 8-ounce duck breast
- Salt and pepper
- Sugar
- Orange juice
- White wine vinegar
- Chicken stock
- Orange zest
- Flour
- Cognac
- Butter
- Mashed potatoes (recipe in the description)
- Sauteed haricot vert or French green beans
- Olive oil
- Finishing salt
Cooking steps:
- Check the duck breast for quills and remove them. Dry the duck breast and score the skin without piercing the meat.
- Season the duck breast with salt and pepper.
- Preheat a skillet to medium heat. No extra fat or oil is needed.
- Once the fat starts to render, baste the duck breast on the other side.
- Cook the duck breast on medium to medium-high heat, primarily on the skin side.
- Flip the duck breast and cook it for about four minutes on the meat side.
- While the duck breast is resting, prepare the sauce by mixing sugar, orange juice, white wine vinegar, chicken stock, and orange zest. Set it aside.
- Pour off the duck fat into a bowl and keep it for later use.
- In the same pan, add flour to make a roux. Cook out the rawness of the flour.
- Add a splash of cognac to flame out the alcohol. Slowly incorporate the sauce into the pan, whisking to scrape off all the brown bits.
- The sauce will start to thicken. Add a knob of butter and swirl the pan to melt it.
- Once the butter is fully incorporated, turn off the heat and give the sauce a final stir.
- Slice the rested duck breast thinly and on a bias.
- Serve the duck breast alongside mashed potatoes, sauteed haricot vert, and drizzle the sauce over the dish.
- Avoid saucing the crispy skin of the duck breast.
- Finish with a drizzle of olive oil and some finishing salt.
- Enjoy!
