Duck Pan Sauce
Serves 1
Directions
- 1Score the duck skin to allow the fat to render out better.
- 2Salt both sides of the duck breasts and allow any moisture to come out, dabbing it off.
- 3Place the duck breasts into a cold pan with no oil.
- 4Check for color every now and then; the duck will unstick from the pan as the Maillard reaction occurs.
- 5Season the other side of the duck and turn them over.
- 6Remove and rest the duck breasts when they reach an internal temperature of 50C or just under.
- 7Pour off most of the duck fat and store it in the fridge.
- 8Add finely chopped shallots to the pan with the sucs and sweat them off for a moment.
- 9Deglaze the pan with Grand Marnier.
- 10Add marmalade (a teaspoon for a hint of flavor) to the pan.
- 11Add soy sauce to complement the sweet and bitter flavors.
- 12Cook out for a couple of minutes, the marmalade lumps will melt.
- 13Add orange juice and chicken stock to the pan.
- 14Reduce the sauce aggressively to your desired consistency; using a larger pan can speed this up.
- 15After about 10 minutes of reduction, add some finely chopped thyme.
- 16When the spatula traces through the sauce, turn off the heat.
- 17Add cold butter and whisk continuously to emulsify without splitting.
- 18Quickly test and adjust seasoning to your taste.
- 19Slice the duck breast to your desired thickness.
- 20Serve on white rice with the sliced duck breast and sauce all over.
- 21Alternatively, serve the sauce alongside cooked duck breasts, perhaps with some buttery mash.
- 22Cut spring onions on a very steep bias, nice and thin.
- 23Prepare water with ice and shock the spring onions to make them curl up.
- 24Dry the spring onions with kitchen towel.
- 25Finish with a little Furikaki seasoning.
Ingredients
- 2 duck breasts
- 30 ml Grand Marnier
- 1 shallot, diced fine
- 2 tbsp marmalade
- 200 ml orange juice
- 250 ml chicken/veal stock
- 2 tsp soy sauce
- 3 tbsp cold butter
- 2 sprigs thyme
- salt
- spring onions
- Furikaki seasoning
Equipment
panspatulawhiskblow torch
Tips
- Score the duck skin to render fat better.
- Start duck in a cold pan with no oil for better fat rendering and gradual browning.
- Remove duck from heat when internal temperature reaches 50C or just under.
- Use a slightly larger pan for sauce reduction to speed up evaporation.
- Add cold butter at the end and whisk to emulsify without splitting.
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