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Pan-seared duck breast and orange butter sauce
Pan-seared duck breast and orange butter sauce
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Succulent duck breast on a bed of warm lentils with fennel, herbs, and zesty orange butter sauce by Dani Venn.
Ingredients:
  • 4 duck breasts
  • Sea salt flakes
  • Fennel fronds, to garnish
  • Extra parsley, to garnish
  • 1 large bulb of fennel, cut into wedges (Reserve fennel fronds)
  • Zest of 1 orange
  • Juice of 3 oranges, strained
  • 20.00 ml white wine vinegar
  • 100g cold butter, cut into cubes
  • 250.00 ml green lentils, cooked according to packet instructions, drained
  • 2 carrots, peeled and finely diced
  • 4 stalks celery, finely diced
  • 125.00 ml parsley, finely chopped
  • 4 sprigs thyme, finely chopped
Instructions:
  • Cook lentils per package directions, drain, and set aside. Steam carrots and celery in a double boiler until tender, about 5 minutes. Add them to the lentils along with chopped parsley and thyme. Season with salt and set aside.
  • Rub fennel wedges with a generous amount of olive oil, then grill on high heat until each side is beautifully charred and caramelized, approximately 5 minutes per side. Remove from heat and set aside.
  • For a luscious orange butter sauce, combine orange juice, zest, and vinegar in a small saucepan. Simmer until reduced to about 2 tablespoons, creating a slightly syrupy consistency. Remove zest, then add very cold butter in two parts, whisking until thick and emulsified. Take off the heat, whisk in the remaining butter. Set aside to enjoy later.
  • Score the duck fat in a criss-cross pattern and generously season with sea salt flakes. In a heavy-based frypan over low-medium heat, cook the duck breasts fat-side down for 5-7 minutes until the skin is golden and crispy. Discard excess fat, flip the breast, and cook for an additional 5-10 minutes to your desired doneness. Rest the duck for 5 minutes before slicing thinly.
  • To serve, warm up the orange butter sauce, pour some over the lentil salad and fennel. Plate the lentil salad and fennel, add the duck breast, and drizzle with more orange butter sauce. Garnish with fennel fronds and parsley.

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