Saturday, 7 November 2015

Duck l'Orange

A change in career has steered me in to the kitchen and nothing makes me feel more alive than creating, experimenting and watching food come to life when guests nod with approval.

With time, i  have learnt that fresh produce needs to be celebrated using simple cooking, patience and 'gut feel' creates the best meals and taking risks with flavours will be rewarded with courage in the kitchen.

Watching my food heroes such as Rachel Khoo, Jamie Oliver, Rick Stein and Yotam Ottolenghi has inspired me to continually challenge what i know and to explore and recreate dishes close to my heart. With this in mind, i decided to recreate one of my favourite classic dishes Duck l'orange. I first had a taste during my trip to Paris a few years back and have never forgotten the exceptional balance of sweet and savoury.

Traditionally Duck l'Orange is eaten with side string beans or roasted vegetables. On this occasion,  i decided to use watercress and blood orange to add freshness. While there are several elements to this dish the crispy duck is simple enough to pull it all together to create one special recipe to be enjoyed on a date night in.

Items You Need:

Serves 2

Candied Blood Orange
- 1x blood orange or traditional navel orange
- 3x tablespoons of caster sugar
- 1.5 cups of water

Watercress Salad
- 1 x bunch of watercress washed
- 2x potatoes sliced and boiled till al dente
- 2 x tablespoons of white wine vinegar
- 1 x teaspoon of sugar

Crispy Duck
- 2 x chicken breast
- 1 x tablespoon of salt
- 1 x tablespoon of pepper

What's Next?

1. Whisk the vinegar and sugar together till sugar is dissolved. Toss the watercress in and set aside

2. Bring the water to a boil and reduce to small to medium flame and add the sugar. When sugar has dissolved add a few slices of blood orange (this is up to you how many you would like to add to the salad). Reduce till the liquid evaporates and you are left with a sticky candied orange. Set aside

3. Heat a non stick pan on medium heat. Pat the duck breast with a paper towel to remove access moisture. This will assist with crisping the duck. Rub pepper, olive oil and salt to the duck and pan fry the skin side down for 3 minutes, turn to the other side and cook for another 3 minutes. Continue this motion till the juices of the duck runs clear (12-15 minutes)

4. Assemble the watercress salad, candied blood oranges and potatoes with the duck. Pour the remaining blood orange syrup on the duck and serve immediately

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