Magret De Canard Grillé À L’orange Recipe

Cooking Instructions

1. 1

   Prepare the Duck

   Score the skin of the duck breasts in a diamond pattern without cutting into the meat. Season both sides with salt and black pepper.

2. 2

   Make the Orange Sauce

   Juice one orange and zest both oranges. In a saucepan, combine the orange juice, zest, and thyme. Bring to a simmer and let reduce by half, about 10 minutes.

3. 3

   Cook the Duck Breasts

   In a skillet, add olive oil and heat over medium-high heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 3-4 minutes for medium-rare. Remove from skillet and let rest.

4. 4

   Cook the Rice

   In a pot, combine the rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until tender.

5. 5

   Prepare the Sweet Potato Purée

   Peel and chop the sweet potatoes. Boil in salted water until tender, about 15 minutes. Drain and mash with butter until smooth. Adjust seasoning with salt and pepper.

6. 6

   Caramelize the Pecans

   In a skillet, combine pecans and sugar over medium heat. Stir until sugar melts and coats the pecans. Remove from heat and let cool.

7. 7

   Serve

   Slice the duck breasts and serve on a plate with orange sauce drizzled on top. Add the rice, sweet potato purée, and sprinkle with caramelized pecans.