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Duck
Breast a L'Orange with Potato & Runner Bean Dauphinois
Derived from the 1970s classic,
adopted from France, this dish uses a duck breast as opposed to the complete
roasted bird and provides a rich orange
These quantities are for 2 people, so half, double or whatever depending on the number of people you are cooking for.
Meat 1 good sized fresh duck breast (filleted breast with skin attached) Rock salt Peppercorns Orange zest 1 dried chilli Honey (runny)
Sauce 200ml white wine Salt & pepper 200ml chicken or vegetable stock (200ml of boiling water with a small stock cube dissolved will work) 1 dessert spoon sugar 2 to 3 oranges Grand Marnier (liqueur made from oranges) 1 teaspoon honey Large knob butter
Dauphinois 200ml cream About 100ml milk Salt & pepper 1 clove of garlic 2 large potatoes 5 large flat runner beans Parmesan cheese
Dry roast some black pepper corns in a hot frying pan for about 3 minutes. Crush in a
pestle (or a sturdy bowl) and add the rock salt, the finely chopped dried chilli
and the zest of half an orange to create the seasoning for the
duck. Prepare chicken stock.
Turn oven onto high (225°C to 250°C).
Dauphinois 45 Minutes before serving - In a large frying pan, heat the cream and about 50ml of milk. Add a good pinch of salt and a few shakes of white pepper, then press the garlic clove and mix in well.
Cut the potatoes in half lengthways then very finely slice the potatoes and add into the cream, spreading evenly and submerging almost completely. Cut the beans lengthways to about 5mm thick, then chop to 5mm cubes and add into the pan, mix and submerge. If there is not enough liquid to cover the potatoes and beans, or the cream becomes too thick, add a little milk.
When boiling, turn to a medium heat and cook until the potatoes begin to soften slightly. Mix in a tablespoon of grated parmesan cheese then transfer into a baking dish. Grate a little more cheese on top of the mixture. and place into the middle of the oven.
20 Minutes before serving - Take the duck breast and score through the skin and fat, but not into the meat. Create a crisscross pattern with the scores about 1cm apart.
Rub the prepared seasoning into the
fat and mop up the spilt salt & pepper mix with the meaty side of the breast.
Place into a hot dry frying pan, fat/skin side down and cook very quickly on both sides to seal in the flavours. With the heat on medium/high,
colour the duck properly (nicely browned on both sides, but still very pink in the
middle). Place skin-up on a roasting tray (or use the pan if it has a metal handle),
drizzle a little honey over the skin and
put into the top of the hot oven for 10 to 15 minutes (depending on how pink you
like the meat. In a saucepan, boil 100ml water
and 1 dessert spoon of sugar. Grate in a little orange zest then add the juice
from 2 squeezed oranges. At this stage, you can add a few peeled orange segments
if desired. When back up to the boil, add a good splash of Grand Marnier and
boil
for about 3 minutes then take off the heat. When cooked, remove the duck from the oven and set aside to rest.
Place the pan with the fruit and
sugar back on the heat and when almost at the boil, add the base of the sauce
prepared previously. Mix well then add just a small touch of honey and a large
knob of butter (this will carry the flavours). Let the butter melt into the
sauce and bring to the boil and reduce a little, but once again, do not
overcook. Keep tasting the sauce and adjust seasoning as required.
Serving Serve by placing the Dauphinois and sliced duck breast side by side in the middle of the plate. Using a tablespoon, spoon the orange sauce over the duck. Any remaining sauce can be placed in a serving boat in case your guests ask for a little more during the meal.
Alternatives - Of course, this dish can be served with other accompaniments, including sautéed potatoes, pasta or rice.
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sauce to rival any recipe. The accompaniment is a twist on the classic
dauphinois that is simple to produce, is full of flavour and provides a well
balanced healthy meal.