Duck & Orange Sauce

🧂 Ingredients

• 4 duck breasts
• 8 spring onions
• 200 g carrots
• 40 g butter
• salt
• 120 ml fresh orange juice

  approx. 1 orange
• 1 vanilla bean

  cut in 1/2 lengthways
• 1 cinnamon
• 1 anise
• 1 tbsp maple syrup
• 250 ml chicken stock
• 1 pinch salt

Instructions

• 1 Place carrots, butter & pinch of salt in a saucepan, cover with 200ml water and
  simmer on low heat until carrots are soft (approx. 15 minutes) – start making
  the puree
• 2 Mash the carrots and transfer carrots & remaining water/butter mix to a blender,
  blend until smooth
• 3 If more water is required at a tbsp at a time until carrots are a smooth
  consistency. Taste and adjust seasoning as necessary
• 4 Add all ingredients into a saucepan and simmer until reduced to 1/3 volume
  (approx. 10-15 minutes) – start cooking the duck
• 5 Sauce should thicken up naturally and be of gravy consistency
• 6 Whisk a knob of butter into the sauce to emulsify it - thickens it and leaves it
  with a nice glossy look too!
• 7 Heat oven to 180c
• 8 Score the skin of the duck gently with a knife, being careful not to cut the
  flesh
• 9 Season generously with salt
• 10 In a cold frying pan on low heat place duck skin side down and cook for 8
  minutes undisturbed
• 11 Flip the duck and cook for a further 2 minutes
• 12 Place the duck on a baking tray with a wire rack and cook in the oven for a
  further 3-4 minutes or until internal temperature reaches 52c
• 13 Reserve rendered duck fat for roasting some potatoes another time!
• 14 Remove from the oven and allow to rest for 8 minutes before slicing
• 15 While the duck is resting oil and season the spring onions
• 16 Cook in a grill pan on medium-high heat for 2 minutes per side or until they are
  nicely charred

Nutrition Info