Duck Breast with Caramel Orange Sauce

Duck Breast with Caramel Orange Sauce is a classic French dish that brings a delightful aroma and unforgettable taste to your table. The caramel orange sauce and the crispy duck breast are the key ingredients to the dish and provide the perfect balance. 

Ingredients: 


1 duck breast

4 oranges

Few drops of fresh lemon juice




3TB orange wine (Cointreau)



1/4 cup wine vinegar



3TB Sugar
2 cups broth (chicken or duck)
2TB corn starch
2TB butter
3TB Port
Salt
Pepper


Steps: 


1. Skin the oranges and cut the zest into small strips

2. Add the zest into water and heat with low heat for 15 minutes. This will remove the spicy and bitter taste on the zest. Dry the zest and set aside.

3. Season the duck breast with salt, pepper and 1/3 of the orange zest. Leave it for about 15 minutes.




4. When we wait for the duck breast, we can start making the caramel orange sauce. First add 3TB sugar and 1/4 cup wine vinegar into a pot and heat with medium heat for several minutes until the liquid turns into a brown syrup. Turn the heat to low and add the broth and Port. Keep stirring and add the corn starch and rest of the zest. Cook for 3 to 4 minutes until it is mildly thick. This is the base of the sauce and you can leave it aside.






5. Slice the skin of the duck and dry it. Add the oil into the grill pan and saute the duck from the skin side. Spoon the duck oil and basting the duck meat side. This will ensure the great texture of the duck meat.

6. Saute the duck skin side down for about 20 minutes. Turn to the meat side and saute for another 3 to 4 minutes. This will cook the duck to well-done. Place the duck on the plate for another 5 minutes and serve.

7. Prepare another pot. Spoon 1TB of the duck oil from the grill pan into the pot. Add 1/2 cup of the Port and bring to boil. Take out the extra foam during the duration. When the sauce reduce to about 2 to 3 TB, add it into the sauce base we made previously. Turn to the low heat and add 2TB of the Cointreau into the sauce. Finally season the sauce with several drops of lemon juice. Add 2TB butter and stir well before serving. 

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