Duck with Orange sauce
Presented as part of a level 3 professional cookery course, pan fried duck with an orange sauce
Duck with Orange sauce
Presented as part of a level 3 professional cookery course, pan fried duck with an orange sauce
Cooking Instructions
- 1
Heat the oil in a pan and add the finely chopped shallot and spices. Cook until aromatic
- 2
Deglaze the pan with the vinegar, add the sugar and reduce
- 3
Add the Grand Marnier and oh. Reduce until syrup like
- 4
Add the chicken stock and reduce by two thirds. Pass the sauce through a strainer.
- 5
Score the duck breast. Heat some vegetable oil and add the seasoned duck breast to the pan, skin side down
- 6
Cook for 5 minutes and turn the breast over, cook for a further 5 minutes whilst basting the skin side
- 7
Remove the duck breast from the pan and allow to rest. Return the sauce to the heat. Which in the butter and season.
- 8
Cut the duck breast at an angle into 4 or 5 slices. Garnish with a fresh sprig of herbs
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