Duck breasts with orange-rum sauce, an absolutely fantastic sauce! The breast is tender and juicy while the savory sauce pairs well with the rich duck breast. So typical French.
2orangesGrated peel of the orangeszest one if you are sensitive to bitter taste
2dldask rumof your preferred quality
6dlsqueezed orange juice
4dlwater
6tbspcalf brothconcentrated
4tbspcornstarch
Servings:
Haricot vertsas a suggestion..
Instructions
Preheat the oven to 150 °C
The duck breasts
Turn them skin-side up and carefully cut a criss-cross pattern in the skin. Take care not to cut into the duck meat, but still cut as deep into the skin as you can. Use a very sharp knife.
Season the duck breasts with salt and pepper.
Heat up a frying pan, mid heat. Fry the duck breasts with the fat side down for about 3-5 minutes until nicely colored. Take your time. You want to have the fat crispy, but not burnt. Then turn the breasts over to fry for a couple of minutes, Save the fat in the pan!This can be done in advance! Up to 1-2h.Place the browned duck breasts in an ovenproof dish with the fat side up. Insert a roasting thermometer and roast them in the middle of the oven to an internal temperature of 63°. Estimate that it will take 20 minutes. When ready, take them out, wrap them in foil and let them rest for 10-15 minutes.
Orange rum sauce
Prepare the ingrediencies. I mix together all the liquid from start, except the cornstarch.
Melt sugar with grated orange peel over medium heat.
Add orange juice, water and stock. Boil/simmer and reduce the amount until half remain. Again, let it take time, about 30-45 minutes.Strain the sauce. Return to the sauce panStir the cornstarch into a little cold water, be sure to whisk away any lumps. Whisk it into the mixture, bit by bit, and cook until the sauce thickens to your liking.During reducing time there's time for preparing the vegetables and side dish.
When ready to serve, heat the pan with the left-over duck fat and fry the fatty side for extra crisp. It has soften up a little bit during time in oven.Slice the duck breasts and serve them on warm plates with your choice of side and vegetables. Enjoy!There's first love, and there's Cuisine love!