INGREDIENTS
For the sauce
- 3 Tbsp Buckwheat honey
- 1/2 cup Orange juice
- 1/4 Cup Chicken stock
- 1/8 Cup Cider vinegar
- 1 Tbsp Orange blossom water
- 1/2 Tbsp Ras el hanout
- 2 Tbsp Butter, unsalted
- Salt + Black pepper
To serve
- 1ea Duck breasts
- 1/4 Cup Orange sauce
- 1ea Cara cara oranges
- 1 Cups Spinach
- Salt + Black pepper
- Mint leaves for garnish
Duck a L’orange
Ludo à la Maison Season 11 Episode 8...Duck a L’orange
INSTRUCTIONS:
For the sauce
- In a small saucepan, bring the honey to a boil over high heat.
- Add the vinegar and bring back to a boil.
- Add the juice, stock, orange blossom water, butter and ras el hanout.
- Return to a boil and cook over moderately high heat until reduced by half.
- Season the sauce with salt and pepper. Keep warm.
To serve
- Using a knife, deeply score the skin of the duck breast every 1/2 inch in a crosshatch pattern. Season with salt and black pepper
- Add the duck breast, skin side down, to a saute pan over medium heat and cook until the skin is crispy and the fat is rendered.
- Turn the breasts and put in an oven set at 400 degrees for about 8 min or until medium.
- Remove from the pan keeping the fat and set aside to rest.
- Using a peeler, remove the zest from the orange being careful to get as little of the while pith as possible and cut into a very fine julienne.
- Take the orange and remove all the skin. Using a sharp knife, cut out each supreme.
- Return the skillet with the duck fat to high heat and add the spinach and swirl the skillet until they are wilted and fragrant, 20 seconds.
- Add the orange zest and supremes to the sauce and let warm through and cook a little.
- Slice the duck breasts. Arrange the breasts and the spinach on plates and drizzle with the sauce. Garnish with mint chiffonade.
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