Seared Duck Breast with Orange Sauce
Unlike the stereotypical "Duck a l'Orange" this orange sauce is naturally sweet and tempered by apple cider vinegar and Asian spices
Servings: 2 servings
Ingredients
- 2 duck breasts, skin on
- Kosher salt & pepper
- 2 Tbsp olive oil
- 1/2 medium onion, sliced thinly
- 1/2 small orange, juice squeezed and zest reserved
- 4 pcs star anise
- 1 tsp arrowroot flour
- 1/2 cup chicken broth
- 1 tsp unfiltered apple cider vinegar or more, to taste
- additional orange zest for garnish, if desired
Instructions
- Take the star anise and the zest from the 1/2 orange and tie into a small cheesecloth bundle. Set aside
- Preheat the oven to 350°F
- With a very sharp knife, score the skin of the duck breast at a 45 degree angle, taking care to cut only the skin and not through to the meat. Rub both breasts with salt and pepper on both sides, taking care to get salt/pepper mix into the slits cut into the skin.
- Heat a skillet over high heat. When the skillet is VERY hot, place duck breasts, skin side down into the pan.
- Sear the duck breast until the skin caramelizes and turns quite crispy, about 5-8 minutes. Using tongs or a very thin flexible spatula, flip duck breasts to meat-side down and cook for a few more minutes until browned, approximately 5 minutes. Remove the breasts meat-side down to a greased or oiled sheet tray and place in the oven to finish cooking (approx 10-15 minutes more). While the USDA recommends you cook duck breast to an internal temperature of 160-170°F, remember that the duck will continue to cook a bit once you remove it from the oven, while you are letting it rest. If you enjoy duck medium-rare, you'll want to remove it at 140° and let it rest for at least 5 minutes before slicing/finishing your dish.
- While the duck is cooking, make the sauce. Leave the rendered duck fat in the pan, add olive oil and onions. Cook over medium heat until onions are caramelized and golden.
- Add the orange juice to deglaze the pan, and add the cheesecloth packet of spice/zest. Cook this mixture for a minute or two.
- Remove the sauce from the heat and strain through a fine-meshed strainer, pressing on the onion solids. Discard the onion but reserve the sauce packet.
- Meanwhile, whisk the arrowroot flour with the 1/2 cup chicken broth.
- Return the strained sauce to the pan. Open the spice packet and add the contents to the sauce in the pan. Add the apple cider vinegar to taste.
- Whisk chicken broth and arrowroot mixture together and add to pan. Cook the sauce over low heat for 1-2 minutes until mixture has thickened slightly. Adjust seasonings necessary.
- Slice duck on the bias and serve with sauce. Garnish with additional orange zest and grinds of fresh black pepper as desired.