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Duck breast with spiced sauce

Duck breast with mildly spiced sauce

Duck breast with spiced sauce

PT45M

Why not try?

1
In a saucepan, heat 15ml of the vegetable oil. Add the shallots, spices and bay, cook until the shallots are translucent and are soft in texture. Deglaze the pan with the vinegar, add the sugar and reduce, cooking until it is a light caramel colour
  • 15ml of vegetable oil
  • 1 small shallot, round, finely chopped
  • 1/2 cinnamon stick
  • 1 tsp five-spice powder
  • 1/2 tsp ground ginger
  • 2 cardamom pods
  • 2 star anise
  • 10 pink peppercorns
  • 1 bay leaf
  • 15g of sugar
  • 15ml of white wine vinegar
2
Add the Grand Marnier and orange juice and reduce by two thirds, or until it resembles a syrup. Add the stock and reduce the sauce by two thirds. Pass through a fine sieve, discarding the shallots and spices, and pour the sauce back into the saucepan. Set aside until needed
  • 50ml of orange juice, freshly squeezed
  • 15ml of Grand Marnier
  • 300ml of duck stock, or chicken stock
3
Score the skin of the duck breast by making shallow cuts and season both sides of the breast with salt and pepper
  • 4 duck breasts
  • salt
  • pepper
4
Heat the remaining vegetable oil in a large, heavy heatproof pan until very hot. Add the duck breast to the pan skin-side down and cook until brown and crispy, 4-5 minutes. Turn the breast over without piercing the meat and cook for another 4-5 minutes, depending on how pink you like your duck. Remove from the heat and allow to rest
  • 45ml of vegetable oil
5
Return the sauce to the heat, whisk in the butter and check the seasoning. Cut the duck breast into slices and serve with the sauce and your choice of seasonal vegetables
  • 20g of butter

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