Duck a' l'orange

This was an iconic Dish of the 1980s in the Uk and this is the simplest way to make it

Ingredients

4 Ducks Breasts
some salt
450 ml of chicken stock
Juice of 1-2 Oranges
Zest of 1 Orange
60 ml of Grand marnier
15-20 ml of sherry vinegar
2 Tablespoons of Seville Orange Marmalade
1/2  tea spoon of Cayenne pepper
10g of Plain Flour
30 ml of Butter

Method

1) Score and season the Duck Breasts
2) Add all the ingredients for the sauce and mix together
3) Fry the Duck breasts on a medium to high heat for about  7-8 minutes either side and set aside
4) Add the Flour to the oil let by the duck breasts and once incorporated  add the Orange sauce
5) When it starts to thicken approx 5 minutes   reduce the ehat add the butter and serve
6) If I were to do this next time I would add orange wedges


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