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Duck à l’Orange

Duck à l’Orange

Citrus fruits like oranges helps detoxify the kidneys, and the lemon has antioxidant compounds called limonoids that activate detoxifying enzymes. They help to flush out the fat and help in losing weight.

    This combination does not exist.

    Salted Butter 30.0 grams

    Salted Butter
    Full Fat Milk 150.0 ml

    Full Fat Milk
    Cauliflower 150.0 grams

    Cauliflower
    Fennel 100.0 grams

    Fennel
    Orange Sauce 50.0 ml

    Orange Sauce
    Duck Breast 125.0 grams

    Duck Breast
    • Time : 30.0 mins
      • |
    • Calories: 574.0 kcal
      • |
    • Protein : 31.0 g
      • |
    • Fat : 37.0 g
      • |
    • Carb. : 30.0 g
    Mise en Place
    Prepare the ingredients as follows:

    Cauliflower: cut into florets, the smaller you cut them the quicker they will cook
    Fennel: wash and dry the bulb. Cut into quarters
    Duck Breast: Score the skin lightly, season well and ensure it sits for at least 15 minutes outside the fridge before you start cooking.
    Gently Pan Grill the Duck Breast
    Place the duck breast skin side down on a non-stick pan. After 5-6 minutes, the fat should render out. The fat should bubble away gently. If it does not bubble gently, adjust the heat accordingly. The fat should be rendered and the breast cooked to rare in about 20 minutes. Drain out the fat (keep it you would like to pan your fennel in duck fat).
    Increase the heat to high for the last minute or two of cooking to allow the skin to crisp up. Then finally flip the duck breast and cook for a minute or 2 depending on you how you like it done. Then set it aside to rest for 5 minutes before slicing it.
    Prepare the Cauliflower Mash

    Steep the cauliflower florets in milk, salt and pepper all in a sauce pan. Bring the milk to a gentle boil and allow the cauliflower to cook till it is fork tender i.e. you can easily pierce it with a fork. Then take the cauliflower and milk off heat and put it in a blender. Purée until it is smooth.
    Finish the mash in a frying pan
    Gently cook the purée in a frying pan until you get the consistency you like. Turn off the heat once it is done and mix in the butter while it is still warm.
    Pan Roast the Fennel and Serve
    Lightly season the fennel and heat some oil or duck fat in a pan. Once the fat or oil is hot enough then place the fennel carefully in the pan. Allow one side of the fennel to colour before turning it over to colour the other side.

    Warm the sauce provided in a sauce pan or microwave just before plating and serving.