Duck a l’orange
Uncooked duck without skin
¼ pinch, freshly ground, more to taste
Olive oil cooking spray
Unpacked brown sugar
Fresh orange juice
Canned chicken broth
1 fl oz
2 tbsp(s), minced
1 tbsp(s), julienne
2 medium, sectioned
- Rub duck with olive oil, salt and pepper. Spray skillet with cooking spray and heat over a medium to medium-high heat. Pan-sear the breasts for about 10 minutes per side. Set aside.
- Place brown sugar and water in a sauce-pan over a medium-high heat, stir until sugar dissolves and mixture starts to become syrup. Turn down the heat and add orange juice, sherry vinegar and orange liqueur and cook until syrup is dissolved. Add shallots.
- In another small sauce-pan, melt butter and add flour, stirring constantly, for about 3 minutes. Add chicken broth and whisk so no lumps form. Add the orange syrup and orange zest, simmer until the zest is tender, about 4 or 5 minutes.
- Arrange the duck breasts on a platter and cover with fresh orange sections and orange sauce.