juicy duck

This is a crispy and very savoury orange duck recipe from a South African star chef, Prue Leith. I saw it on my favourite cooking channel (Food Network), where they feature famous chefs, cooking their favourite recipes. I had to try this one, and it turned out that it was completely worth it, and now you can try it as well!

The quantities are quite simple. For two duck breasts (serves 4 as a starter or 2 good eaters as a main) you will need the following:

• 2 duck breasts

• 1 onion

• 2 stalks of celery

• 1 orange (juice and zest)

• 1.5 TBS of sugar

• 2-3 TBS of brandy or cognac

• 1.5 dl of chicken broth (strong one)

• 1 TS of red wine vinegar

• 1 TBS of butter

  Cut the celery and onion in very neat and small cubes, then roast them in a frying pan in some olive oil. This will take about ten minutes. Meanwhile, in a regular deep pan, add the sugar and vinegar and heat (medium to high heat), but don’t stir. Just wait and watch the sugar turn into a brown caramel. Once its brown and bubbling (but NOT burned!!), add the fresh orange juice, then the zest and the brandy, wait a few seconds and start stirring with a wooden spoon. Now add the chicken stock and let it simmer away for about five minutes. You can transfer now the liquid into the vegetables, keeping it hot.

Meanwhile, with a sharp knife, incise the duck skin (diamond pattern) and rub in some meat seasoning or simply salt and pepper. Place skin-side down into a frying pan and heat at medium heat for about ten minutes. Most of the fatty skin will melt away, the rest will get a beautiful colour and get real crispy. Season the top of the meat as well after ten minutes.

In an oven form, place the duck skin-side up (!) and pour the sauce around, without touching the skin (it shall remain dry as otherwise it won’t be crispy). Place in the hot oven (at 180 degrees) for about ten minutes.

Take out the meat, cut in thick slices, and add some cold butter into the remaining sauce in order to bind it a little bit. Try and season, if necessary, with salt and pepper.

As you will have lots of delicious duck fat remaining in the pan, I cannot resist to cut some potatoes in small cubes and roast them in the duck fat, together with some rosemary. You will get the most crispy and delicious roasted potatoes!

Enjoy!