Simple Duck à l'orange
This lovely recipe creates a bitter-sweet marinade for seared duck and the whole thing takes about 40 minutes from start to finish. Simplicity, speed and no sacrifice in flavour.
Ingredients:
- 3 - 4 duck breasts
- 1 cup of Blood Orange Olive Oil
- Zest and Juice of 1 orange
- Zest of 1 lemon
- 1 shallot, minced
- 3 cloves of garlic, minced
- Sea Salt & Black Pepper
- Fine Herbs or Herbs de Provence
Method:
- Score the skin of the duck breasts and rub with Fine Herbs, salt and pepper
- Whisk together Blood Orange Olive Oil, Zest, Juice, Shallot, Garlic and set aside.
- Heat a cast iron pan on medium-high heat and drizzle lightly with olive oil. When the oil is hot, sear both sides of each duck breast, one at a time. It's important to do this part slowly so the duck does not steam and go grey. You want the skin to be crusted and the bottom side to be seared crisp.
- Once done, return all the breasts back to the cast iron pan and pour over the marinade.
- Put into a 400 F oven for 15-20 minutes. The duck should have an internal temperature of about 130 F for medium-rare.
- Let rest for 5 minutes, then slice and serve.
