Canard à l'orange

Réalisation

1. 01
   Étape 1Score and sear the duck2m 30s

   Start with a duck breast. Score the skin side in a crosshatch pattern, being careful not to cut into the meat. Place skin-side down in a cold pan, then turn the heat to medium. Cook for 2-3 minutes until the skin is golden and crispy, rendering the fat.

   Note

   Starting in a cold pan helps render more fat and achieve crispier skin.

   magret de canard
2. 02
   Étape 2Flip and finish cooking2m 30s

   Flip the duck breast and cook on the flesh side for another 2-3 minutes for medium-rare. Remove from the pan and let rest.

   Note

   Let the duck rest before slicing to keep it juicy.

   magret de canard
3. 03
   Étape 3Make the orange sauce

   In the same pan with the rendered duck fat, add honey and let it caramelize slightly. Deglaze with Grand Marnier, then add orange segments and orange juice. Add butter and let the sauce reduce until glossy. Finish with chopped chives.

   mielCointreauorangejus d'orangebeurreciboulette
4. 04
   Étape 4Slice and serve

   Slice the rested duck breast and plate it. Spoon the orange sauce over the duck and garnish with additional chives if desired.

   magret de canardciboulette