Ingredients – Duck Orange

  • 4xWild  Duck Breasts
  • Sprig of Rosemary
  • Sprig of lemon grass
  • Orange Zest
  • Ginger
  • 3 Star Anises
  • Orange Juice
  • Honey
  • Whole orange
  • 2 Shallots
  • Soya Sauce
  • Cointreau /grand marnier to Flambée

Method – Cooking Duck

  1. Remove the breasts away from the crown.
  2. Place them into a vaccum bag.
  3. Adding the base to the marinade.
    • Sprig of Thyme, Sprig of Lemon Grass, Orange Zest, Ginger, 3x Star Anises, splash of Orange Juice and a touch of honey.
  4. Seal and vacuum the bag.
  5. Place the vacuum bag into heated water at 60c° for 25 minutes
  6. This sets the meat then empty the contents of the bag into a bowl
  7. Sear the duck breast skin side down in butter then add the rest of the bag contents and seasoning before removing the breasts to make the sauce in the same pan.

Method – Sauce and Serve

  1. Fineley cut shallots
  2. Grate a piece of ginger.
  3. Peel and slice the orange into slivers.
  4. Add all of these ingredients to the duck pan.
  5. Using a splash of Cointreau to deglaze the pan.
  6. Add a swirl of orange juice with a dash of honey.
  7. Put some honey on one side of the duck breast and put back into the pan with the sauce.
  8. Glaze the honey side with a touch of soya and heat up.
    • Important, do not over cook the breast it is just to warm up.
  9. Serve with a bed of orange sauce and slice the duck breast before placing it onto the sauce.
  10. Enjoy this oriental twist to a French classic!