Duck breast with blood orange sauce
This delicate duck breast with blood orange sauce is perfect for Valentine’s day and anniversaries during blood orange season. Serve it with mashed potatoes , noodles or rice.
Ingredients
Method
- Squeeze the juice of one orange and pour it over the duck. Marinate for minimum 2 hours, preferably overnight.
- Preheat the oven to 180 °C.
- With a sharp knife, score the skin of each duck breast, makings sure that you don’t cut into the meat. Season with salt.
- Heat a little oil in a frying pan and sear the skin for about 7 minutes, until crispy and golden.
- Meanwhile, peel two oranges and tear them into segments – you can remove the white membrane too, if preferred.
- Turn the duck breasts over, sear the meat, then add the red wine vinegar and the juice of the last orange, then deglaze the pan.
- Transfer the duck and the sauce into a baking dish (or use the same if it has a lid and it’s ovenproof) and put the orange segments around the duck.
- Drizzle with some honey then pour over the chicken stock and season with freshly ground pepper.
- Cover the dish and bake for 15 minutes.
- Remove the duck to a plate and rest for five minutes.
- Cit it into slices, then serve with the blood orange sauce and segments.