Duck à l'orange

conception: Perle Feldman
réalisation: David Glaser

Soon after we started cooking together, we started labelling recipes that way, since Perle is the more creative and can come up with a new concept, while I would put it all together. Of course, it's not that clear a division. In this case Perle made the sauce, the critical part.

This is a dinner for two. You will need:

one duck breast with skin on
salt and pepper
thyme and rosemary
2 oranges
Grand Marnier
butter
3 Tbsp sugar

prep work

cut the peel of one orange into thin strips, avoiding taking the white pith
simmer orange peel in some water to soften, about 10 minutes
add sugar and continue to cook until liquid is almost absorbed

cut off all the pith and membranes of the orange and reserve the chunks of pulp

squeeze the juice from the other orange

score the duck skin and sprinkle with salt and pepper


cook the duck

in a medium-hot skillet, sear the duck skin side down for 5 minutes, until skin is crispy
turn and continue to cook on medium-low heat for another 10 minutes
remove and place duck under a foil tent

make the sauce

drain the duck fat from the skillet
deglaze with Grand Marnier, then with orange juice
add herbs and orange pulp
reduce the sauce, add some butter

serve

We served the duck with quinoa and steamed asparagus
spoon the sauce over the duck
add the candied orange peel