Duck A L'orange Recipe

Cooking Instructions

1. 1

   Prepare the Duck

   Score the skin of the duck breasts in a diamond pattern. Season with salt and black pepper. Place them skin-side down in a cold skillet and turn the heat to medium. Cook until the skin is crispy and the fat has rendered, about 8-10 minutes. Flip and cook for another 5 minutes for medium-rare. Remove from heat and let rest.

2. 2

   Make the Orange Sauce

   Juice two of the oranges and zest one. In a saucepan, combine orange juice, zest, chicken stock, and red wine vinegar. Reduce over medium heat until syrupy, about 10 minutes. Adjust seasoning if necessary.

3. 3

   Prepare the Turnips

   Peel and dice the turnips. In a pot, bring salted water to a boil and cook the turnips until tender, about 10 minutes. Drain and toss with butter and salt.

4. 4

   Prepare the Chicory

   Cut the chicory into quarters. In a skillet, melt honey and add chicory. Cook until caramelized, about 5 minutes.

5. 5

   Serve

   Slice the duck and plate it with turnips and candied chicory. Drizzle the orange sauce over the duck and garnish with orange supremes from the remaining orange.