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Duck breast with spiced red wine and orange sauce
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate your weekend lunch with this special dish, perfect for sharing with friends.
Ingredients:
  • 6 duck breasts (see note), skin scored
  • 2 eschalots, finely chopped
  • 300ml dry red wine
  • Zest and juice of 2 oranges, (plus 2 oranges, segmented)
  • 40.00 ml spiced redcurrant jelly (see note), plus extra to serve
  • 80ml veal glace
  • 18.20 gm extra virgin olive oil
  • 2 tsp red wine vinegar
  • Flat-leaf parsley sprigs, to serve
Instructions:
  • Preheat the oven to 200°C to create the perfect cooking environment for the duck, then generously season the duck with salt and black pepper to enhance its flavor profile.
  • Start by gently cooking the duck, skin-side down, in a non-stick frypan over low heat until it turns golden and most of the fat has rendered, for about 5-6 minutes. Next, move the duck to a baking tray and roast for another 5-6 minutes until it reaches your desired level of doneness. Remember to cover and let it rest for 5 minutes before serving.
  • Afterwards, reserve only 1 tablespoon of fat in the pan. Sauté the shallot over medium heat for 2 minutes until softened. Pour in the wine and simmer for 3-4 minutes until reduced by half.
  • Add vibrant orange zest and freshly squeezed juice, letting the mixture bubble for an additional 3-4 minutes until reduced by half. Gently incorporate the jelly and demiglaze, then let it simmer for 2-3 minutes, stirring occasionally, until it thickens to perfection.
  • Combine fresh, juicy orange segments in a bowl with a drizzle of oil and vinegar. Season generously with salt and freshly ground black pepper for a burst of flavor.
  • Slice the succulent duck, arrange on plates. Garnish with fresh orange segments and fragrant parsley sprigs, then generously drizzle with the rich red wine sauce. Serve alongside a dollop of extra jelly.

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