Caneton à l'Orange (Duck Breast with Orange Sauce)
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Ingredients
- 4 duck breast fillets
- 200 ml orange juice
- 1 orange
- 100 ml chicken stock
- 2 shallots, finely sliced
- 1 tbsp honey
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 31 g
- Carbohydrate
- 15.9 g
- of which sugars
- 13.6 g
- Fat
- 28.2 g
- of which saturates
- 8.5 g
- Fibre
- 1.7 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Score the skin of the duck breasts in a crosshatch pattern and season well.
- 2
Place skin-side down in a cold frying pan, then set over a medium heat and cook for 7-8 minutes until the skin is deep golden and crisp, pouring off the fat as it renders.
- 3
Turn and cook for 4-5 minutes more for a pink centre, or longer if you prefer it cooked through, then set aside to rest.
- 4
Pour off most of the fat, add the shallots and cook for 3 minutes, then add the orange juice, the zest of the orange and the chicken stock.
- 5
Stir in the honey and simmer for 6-8 minutes until syrupy.
- 6
Segment the orange, slice the duck breasts and serve with the sauce and orange segments.
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