Perfect Duck Breast a L’Orange
Chef Series Digital Sous Vide Bath
$199.99
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Ingredients
Seared Duck Breast
2 duck breasts
½ teaspoon kosher salt
2 bay leaves
4 sprigs parsley
Orange Sauce
1 tablespoon unsalted butter
2 cloves garlic, sliced
½ shallot, sliced
1 teaspoon coriander seeds
2 whole cloves
1 stick cinnamon
¼ cup Grand Marnier
½ cup orange juice
¼ cup unsalted duck or chicken broth
2 tablespoons honey
2 tablespoons white sugar
1 teaspoon kosher salt
¼ teaspoon ground white pepper
½ teaspoon white wine vinegar
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Instructions
Season the duck breasts with kosher salt. Place them skin-side down in a skillet over low heat and render the fat until the skin is golden brown, about 5–8 minutes. Remove excess fat and reserve for later.
Transfer the duck breasts to Vacuum Bag with bay leaves and parsley. Remove the air using a Vacuum Pump. Place in Sous Vide Bath set to 132°F and cook for 60 minutes.
While the duck cooks, make the orange sauce. Melt butter in a skillet over medium heat. Add garlic, shallot, coriander seeds, cloves, and cinnamon, and cook for 2 minutes. Stir in Grand Marnier and cook for 3–5 minutes, until the liquid has reduced by half.
Add orange juice, duck broth, honey, sugar, salt, and white pepper. Simmer for 5–8 minutes, stirring, until the sauce is bubbly and thickened. Remove from heat, stir in white wine vinegar, and strain the sauce.
Remove the duck breasts from Sous Vide Bath and pat dry. Heat 1–2 tablespoons of the reserved duck fat in a skillet over high heat until shimmering. Place duck skin-side down and sear for 30 seconds, until crisp. Flip and sear for another 30 seconds.
Remove the duck from the pan, let rest for 3 minutes, then slice and serve this quack-tastic dish with the orange sauce.
