About this recipe:Why duck and orange sauce go so well together, I have no idea. They just do. This duck breast is my favourite dish when I want to make something special for my husband.
2 thick duck breasts with skin
oil for frying
salt and freshly ground pepper to taste
50ml Grand Marnier
200ml whipping cream
1 teaspoon chicken stock
1 tablespoon balsamic vinegar
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Method Prep:10min › Cook:20min › Ready in:30min
Wash the duck breasts, pat dry and lightly score the skin gently in a diamond pattern with a sharp knife - be careful not to cut into the meat.
Wash one of the oranges with hot water and grate 1-2 tablespoons of the zest, then peel the orange and cut the orange into slices. Remove the pips from the inside of the orange. Squeeze the juice from the other two oranges.
Heat some oil in a pan over medium-high heat and place duck breasts skin-side down into the pan. Fry for about 8 minutes. Turn the breasts, pour Grand Marnier over them and fry for another 5 minutes. Remove the duck breasts from the pan, season with salt and pepper and keep warm.
For the sauce, stir together the orange juice and the cream. Add the stock and the balsamic vinegar and cook for 5 minutes. Add the orange slices and the orange zest strips to the sauce, and season with salt and pepper.
Cut the duck breasts into slices. Add the duck stock to the sauce, then add the duck breast strips to the sauce and serve.