GOURMET FAST
Duck à l’orange

Duck à l’orange

Serves 4

Cooking Time Prep time 10 mins, cook 20 mins



4   duck breasts (about 250gm each), skin scored
24   baby carrots (about 2 bunches), trimmed and peeled
250 ml   (1 cup) chicken stock
40 ml   Grand Marnier
1 tbsp   red wine vinegar
1 tbsp   honey
2   oranges, peeled and thickly sliced horizontally
To serve:   watercress sprigs


1 Heat a large frying pan over medium-high heat. Season duck breasts liberally with sea salt, place skin-side down in pan and cook until skin is golden and crisp (5-7 minutes), turn, add carrots and cook until duck is cooked through and carrots are golden (5-7 minutes). Remove duck and carrots, cover with foil and keep warm.
2 Add stock, Grand Marnier, vinegar and honey to pan, bring to the boil and cook until reduced by half (3-5 minutes), add orange slices, cook until heated through (1 minute) and season to taste. Serve duck and carrots with orange sauce and watercress sprigs.


RECIPE Adelaide Lucas PHOTOGRAPHY Teny Aghamalian STYLING Adelaide Lucas and Geraldine Munoz

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