Pan-Seared Duck Breast with Orange Glaze

Instructions

1. Step 1

   Score the duck skin in a shallow crosshatch pattern without cutting into the meat. Season both sides with the salt and black pepper.

   Ingredients used: 2.0 piece Duck Breast, 3.0 gr Fine Salt, 1.0 gr Ground Black Pepper

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the duck breasts skin-side down in a cold skillet. Set over medium heat and cook for 10 to 12 minutes, occasionally pouring off accumulated fat, until the skin is deeply browned and crisp.

   Timer: 10 min (fixed)

   Cookware: Heatproof container, skillet, tongs

3. Step 3

   Turn the breasts and cook for 5 to 8 minutes, briefly holding thick edges against the skillet, until the centers reach 74°C.

   Timer: 6 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

4. Step 4

   Transfer the duck to a plate, skin-side up, and rest for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: plate, tongs

5. Step 5

   Pour the remaining rendered fat into the heatproof container, leaving a thin film in the skillet. Add the shallot and cook over medium heat until softened, about 2 minutes.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Shallot

   Cookware: Heatproof container, skillet, wooden spoon

6. Step 6

   Add the orange juice, chicken stock, honey, vinegar, orange zest, and thyme. Bring to a simmer over medium heat and cook until reduced by about half and lightly syrupy.

   Timer: 6 min (fixed)

   Ingredients used: 60.0 ml Chicken Stock, 30.0 gr Honey, 120.0 ml Orange Juice, 4.0 gr Orange Zest, 15.0 ml Red Wine Vinegar, 2.0 gr Thyme

   Cookware: skillet, wooden spoon

7. Step 7

   Remove the skillet from the heat and whisk in the cold butter until the glaze is smooth and glossy.

   Ingredients used: 15.0 gr Butter

   Cookware: skillet, whisk

8. Step 8

   Slice the rested duck breasts across the grain and serve with the orange glaze spooned around or over the meat.

   Cookware: Chef Knife, cutting board, plate