Pan-Seared Duck Breast with Orange Butter Pan Jus
By: WellBeing Team
“There is something a bit unique about duck. While it might appear a little difficult to prepare, I ensure you if you follow these actions, you’ll have completely plump, pink duck. The usage of orange in the rendered duck fat and butter sauce works in consistency togetherwith the clean-tasting cabernet.” Jessie Spiby
To Pair
Winesmiths Cabernet Sauvignon
A liked one for a scrumptious date night
Ingredients
- 2 duck breasts, cut (vegetarian choice, pan-seared halloumi)
- Juice 1 orange
- ½ tsp fresh ground pepper
- Duck fat rendered from duck (see dish)
- ½ cup dry white redwine
- 1½ cups good-quality chicken stock
- 60g saltless butter
- 1 tablespoon orange passion (approx. 1 orange)
- ½ cup hazelnuts, toasted & approximately sliced
- 1 radicchio
- ½ cup shaved parmesan
Method
- Preheat oven to 180°C.
- Score and season the duck skin.