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Duck lOrange
- 2 duck breasts
- 135ml Clover Krush Orange juice
- 30ml orange liqueur (optional)
- 15ml red wine vinegar
- 35ml granulated sugar
- 150ml duck stock or chicken stock
- 2ml grated orange zest
- Pinch of salt
- 10ml cornstarch
- Fondant potatoes and micro herbs, to serve
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Place the duck breasts fat-side down in a cold pan and gently turn the heat up to render off the fat until the skin is crispy.
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In the meantime, place 60ml of the Clover Krush Orange juice, orange liqueur, red wine vinegar and 5ml of the granulated sugar in a saucepan and boil to reduce by half. Brush the duck breast occasionally with the glaze.
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For the sauce, place the remaining 30ml of the granulated sugar, duck stock or chicken stock, grated orange zest, salt, and the remaining 75ml of Clover Krush Orange juice in a saucepan and boil to reduce by half.
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To thicken: combine the cornstarch in a little water and add while whisking, to the boiling sauce. Once thickened, remove from the heat.
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Serve the duck breasts with the sauce, fondant potatoes and micro herbs to garnish.