Love at First Duck
Nerdy interpretation of the famous Duck a l'Orange
- 500 g duck breast
- 1 tsp salt
- 1 tsp black pepper
- 50 ml orange juice
- 2 tsp brown sugar
- 1 medium-sized potato
- 1 fennel
- 1 tbsp salt
- 1 tbsp butter
- 1 tsp green thyme
- 100 g baby carrots
- 100 g baby corn
- 4-5 garlic cloves
- 1-2 dried chilis
- 1 tbsp goose fat
- 1 tsp fresh mint
- salt to taste
- black pepper to taste
- Cutting board
- Vertical blender
I have to be very honest with you. We have eaten duck breast many times, but this was actually our first attempt to cook it our home. And even though we both were true novices in the matter, we turned this dish into something beautiful and tasty.
I hate to brag, so I will stick to the steps you need to take to create this recipe. You can then taste it and decide for yourself if I am right or not.
- Cut the potato and the fennel in large chunks and put them in a pot. Add a tbsp of salt and cover them with water. Let them boil for 15-20 minutes or until fork-tender.
- In the meantime, take the duck breast and carve its fat side in the shape of diamonds. Season it with salt and pepper
- Prepare a pan that can be used in the oven as well. Put the breast fat-side down in the pan and leave it on the stove at medium heat for 2-3 minutes. Turn it on the other side and let it cook for an extra minute.
- Put the pan for 7-9 minutes in the preheated oven at 200 degrees Celsius (400 F). You want to duck to be pink inside.
- While the duck is in the oven, you can focus on the veggies. Melt the goose fat in another pan and saute the vegetables in it. Be sure to crush a garlic cloves a little before adding them to the pan. Season them with salt and pepper to taste.
- I left them in the pan for no more than 5 minutes because we like eating them al dente. However, if you prefer them well done, leave them for a couple of minutes longer. When they are ready, add the chopped mint and stir it in.
- By this time, your potato and fennel should be ready to get mashed. Drain the water, add the thyme and butter and with a vertical blender, turn everything into a pure. Taste it and if it needs more seasoning and more salt to it.
I know that you should never blend potatoes with a blender, but trust me on this one.
- When your duck has stood the whole 7 minutes in the oven, take the pan out. Put the duck breast on a plate and let it rest.
- Drain half of the fat from the pan. Add the orange juice and the brown sugar to the pan.
- Take it back to the stove and keep it on medium heat. Reduce it for 2 minutes.
- Time for some eating. Serve the duck breast on a puree bed along with the sauteed vegetables—top everything with the orange sauce.
I would very much like to tell you the origins of this dish, but no one really knows it.
It is our interpretation of Duck a l'orange, but farther than that, it is impossible to offer an exact answer. It is known worldwide as a French recipe, but Italians claim that it is a dish linked to the famous de' Medici family.
The point is that this dish has more than 500 years of existence, so it would be a shame not to try making it for yourself.
* Be sure to have a slice of bread nearby. It would be a total loss not to take all that sauce from your plate.
** Don't forget to tag us on Instagram if you make this.
Nutrition Facts / Serving
- Calories 612
- Total Fat 23 g
- Cholesterol 214 mg
- Sodium 1812 mg
- Potassium 1366 mg
- Total Carbohydrate 29 g
- Sugars 5 g
- Protein 55 g