← Nouns Cooking · French

Ingredients

• 2 large duck breasts (magrets, about 350 g each) or 4 small ones
• salt and black pepper
• 1 Shallot, finely chopped
• 1 tbsp Sugar
• 1 tbsp red or white wine vinegar
• 100 ml dry white wine
• 250 ml chicken stock
• 2 oranges, zest of 1, juice of both
• 30 g Butter, cold, cubed

Method

1. Pat the duck dry. Score the skin in a tight criss-cross with a sharp knife, cutting through the fat but not into the meat, then season well on both sides.
2. Lay the breasts skin side down in a cold, dry frying pan and set it over medium-low heat. Let the fat render slowly for 10–12 min, pouring off the liquid fat into a bowl as it builds up, until the skin is deep golden and crisp.
3. Turn the breasts over and cook for 3–4 min for medium-rare (about 55°C/130°F in the centre for large magrets). Move to a board, skin side up, and rest for 5 min.
4. Pour off all but 1 tsp fat. Over medium heat, soften the shallot for 1 minute, then add the sugar and vinegar and let it bubble to a sticky caramel.
5. Pour in the wine, then the stock and orange juice and zest. Boil hard for 5–6 min until reduced by about half and syrupy. Off the heat, whisk in the cold butter and season.
6. Slice the duck thickly on the diagonal, fan it on warm plates and spoon over the orange sauce.

Tips

• Duck breast is traditionally served pink; cook it a few minutes longer if you prefer, or for anyone pregnant or vulnerable.
• Keep the rendered duck fat in the fridge: it makes the best roast potatoes.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats RecipeTin Eats