Ingredients:-
(serves 2)
1 duck breasts
1 tbsp white caster sugar
1 oranges, zest and juice
½ tbsp sherry vinegar
100 ml chicken stock
A lot of duck breast cooking recipe calls for pan roast first then oven roast method which I seriously don't understand. Why waste the energy to heat up the oven while the same can be done over the hob in one setting? Here's a good guide to duck cooking without oven:
http://honest-food.net/2009/01/04/how-to-cook-a-duck-breast/
Methods:-
1. Take the duck meat from the fridge and let it come towards room temperature.
2. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper and let it stand for 10 mins.
3. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 5 minutes. Flip and continue cooking to desired done-ness, about 8 minutes more for medium-rare (125 degrees). Set the meat skin side up, tent the duck loosely with foil (except the skin) and allow meat to rest 10 minutes before slicing and serving.
4. Meanwhile, heat a frying pan until hot, add the caster sugar and cook to a caramel.
5. Remove from the heat then add the orange juice and vinegar (careful, it will splatter), return to the heat and cook for a couple of minutes.
6. Add the chicken stock, return to a simmer and cook for 3-4 minutes until just thickened.
7. Add the orange zest then season with salt and freshly ground black pepper.
8. Cut the duck into thick slices and serve with your preferred sides. Finish with a spoonful of orange sauce.
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