Crispy Duck with Oranges

I have always been scared of making duck. Always thought it is a very complicated, difficult and long process to get that crispy effect of the skin and perfectly soft, melt-in-the-mouth kinda meat. But I tried and it turns out it’s dead easy and doesn’t take much time at all! Why did I not know this before?!

Sometimes I feel like such an amateur in the kitchen (which I am, in fact), but it turned out delicious and that made me feel better again.

I am not saying this is the perfect recipe for duck breasts, but it worked for me. It was simple, quick and the result was impressive, looked like a lot of work and blew my husband away – isn’t that what we all want?

U need (serves 2)

2 duck breasts

1 orange, sliced

the juice of 3 oranges

4 tablespoons of brown sugar

5 tablespoons of balsamic vinegar

salt and pepper for seasoning (freshly ground preferably)

How to make it

Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes about 1 cm apart to make a diamond pattern, being careful not to pierce through to the flesh. The duck fat should be a about 0.5-1 cm thick.

Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer. Add the duck, flesh (not fat) side down, cover and leave to marinate for about 20 minutes at room temperature.

Season the skin (and only the skin!) with salt and pepper. Take a solid, heavy frying pan and lay the duck skin down in the cold pan and put over a medium heat.

Now don’t touch anything. Leave the duck alone for a good 10-15 minutes. The fat under the skin will slowly melt and the skin will go brown and crispy. When the skin starts to color around the outside, you're ready for the next move.

Season the flesh side now and turn the duck breasts down. Cook for about 2 minutes (I did mine for about 4 minutes, because I like my meat medium/well-done) and then turn the heat to full, cooking the duck for another minute or two. Take the pan from the heat, close the lid and leave the breasts in the pan for about 15 minutes to “rest”, so that all the juices spread out evenly and will not all come out when cutting the meat into slices.

Start making the orange sauce as soon as you put the duck in the pan. It needs some time to reduce. Put the sliced orange in a pan on low-medium heat and sprinkle with the sugar. Wait until it starts to caramelize. Add the orange juice. Wait till it starts simmering, turn the heat to low and reduce your sauce a bit. This will take about 15-20 minutes.

Once the duck has “rested”, take it out of the pan. Pour the orange sauce into the pan with the melted duck fat and mix it all together. Cut the duck in slices. Serve, for example, on a bed of rocket salad (or mashed potatoes for a more filling version) and pour the sauce over the duck.

Bon appétit!