QUICK DUCK A L'ORANGE WITH SARLADAISE POTATOES

This dish is one of the best we've had of duck breast. As the chef, Adam Liaw, says, "duck a l'orange might not seem like the sort of dish you'd choose for a quick supper, but trust me, duck breasts are very easy to cook and, in the process, you get duck fat that you can use for some quick chips. This dish is based on clever process, and when the process is clever, you can achieve so much more in the kitchen than you might have thought possible." And although he says it can be made in 30 minutes, that's only possible if you have all the ingredients prepared. I changed the steps of the recipe's preparation, and it took me about 45 minutes to make it. The truth is, it all turned out so well that it's a dish I'll be making again. It's finger-licking good!

Ingredients

2 duck breasts

Salt and pepper

6 sprigs of fresh thyme

Sarladaise Potatoes

400g potatoes, cut into 1cm slices

4 cloves of garlic, thinly sliced

Salt

2 tablespoons of finely chopped parsley

Orange Sauce

¼ cup (50g) of sugar

1 tablespoon of water

2 tablespoons of sherry vinegar

1 orange, zest julienned and the juice

1 cup (250 ml) of chicken stock

1 teaspoon of powdered gelatine

25 g cold butter, diced

1 orange, cut into segments (extra)

Preparation

Preparation

Prepare all the ingredients you will need to make the dish.

First, peel an orange with a vegetable peeler so that almost no white pith remains on the peel. Cut into very fine julienne and set aside. Squeeze the orange and set the juice aside.

Peel the second orange and cut it into segments over a plate to catch the juice.

Wash the potatoes and cut them into 1 cm slices. Set aside.

Peel the garlic and slice it very thinly. Set aside.

Measure out and have the remaining ingredients to hand.

Start by preparing the orange sauce. Heat the sugar and 1 tablespoon of water in a medium frying pan, stirring occasionally to melt the sugar, until it caramelises and turns a light golden colour. Add the vinegar and orange juice and mix well. Add the chicken stock, gelatine and orange peel to the pan. Cook for 10-15 minutes, until it thickens to a liquid honey-like consistency. Set aside.

Preheat the oven to 100°C.

Season the duck breasts well on both sides with salt and pepper and place them skin-side down in a large, cold, dry frying pan (without oil). Place a cooking weight on the duck breasts (I used a plate with two tins on top) and add the thyme to the pan. Place the pan over a medium-low heat and cook for about 15 minutes, until the fat has rendered from the skin and the duck is cooked to your liking. Remove the duck and leave it to rest in a preheated oven.

To make the Sarladaise potatoes, add the potatoes to the rendered fat in the pan and fry for about 3 minutes until lightly golden. Add the garlic and continue to fry until the potatoes are well browned. Add 2 tablespoons of water and season well with salt. Cover and let the potatoes cook for about 5 minutes until tender and the water has evaporated. Season again with salt and add the parsley before serving.

While the potatoes are cooking, stir the butter into the reserved orange sauce and season with salt. Stir in the reserved orange segments and cook until heated through.

Slice the duck and serve with the sauce and potatoes.

Serves 2.

Comments

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