Duck Breast with Orange Sauce

1. 1 Duck breastpack 400 g ≈ $11.00 250 g
2. 2 Oranges≈ $3.77 per kg 200 g
3. 3 Honey 10 g
4. 4 Soy sauce 10 ml
5. 5 Butterpack 180 g ≈ $1.60 10 g
6. 6 Long-grain ricepack 800 g ≈ $1.96 70 g
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice in cold water until the water runs clear, pat dry the duck¹ breasts with paper towels, score the skin in a grid without cutting deeply into the meat, and salt to taste.

2. Place the duck¹ breasts skin-side down in a medium skillet over a cold pan and render the fat over low–medium heat for about 8 minutes until the skin is golden and crispy, then flip the breast and brown for 2 minutes.

3. Transfer the breast to a dish or keep in the skillet and finish cooking in a preheated 180 °C oven for 6 minutes, then remove and let rest for 5 minutes.

4. In the same skillet where the fat melted, add orange² juice, honey and soy sauce and simmer over medium heat until the liquid reduces by about half, then remove from the heat and whisk in butter⁵ to a glossy finish, seasoning to taste.

5. Slice the breast into medallions, spoon the sauce over the slices, and serve with rice and any accompaniments to taste.

6. Serve the hot breast with the sauce, arrange rice on the side, and garnish with herbs if desired; you can prepare the rice in advance and serve it immediately after frying.