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  • 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsC, D
MineralsCobalt

Ingredients Jump to Instructions ↓

  1. 4 duck breasts, skin on, scored

  2. 1 tablespoon olive oil

  3. 30g butter

  4. 3 eschalots, finely sliced

  5. 1 tablespoon grand marnier

  6. 2/3 cup orange juice

  7. grated zest, segments 1 orange

  8. 1 teaspoon sugar

  9. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Preheat oven to slow, 150°C.

  2. Brush each duck breast with oil. Season to taste. Heat an oven proof frying pan on high. Fry duck breasts, skin side down, for 6-8 minutes, basting with pan juices. Turn breasts over. Place pan in oven for 5-8 minutes, until duck is cooked to taste. Remove from oven, baste and rest, covered, for 10 minutes.

  3. ORANGE SAUCE: Meanwhile, melt butter in small saucepan on high. Saute eschalots for 2-3 minutes, until tender. Add liqueur, stirring. Mix in juice, zest, sugar and bay leaf. Bring to the boil. Reduce heat to low and simmer for 4-5 minutes, until thickened. Stir orange segments through.

  4. Serve duck breast drizzled with sauce, and accompaniments of choice.

  5. TOP TIP Each breast will be about 120-140g.

  6. Chicken can be used in place of duck.

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