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Duck breast with orange sauce

Duck Breast with Orange Sauce

A refined duck à l'orange – duck breast cooked sous vide for perfect tenderness, with a glossy Cointreau-orange sauce. Serve with potato gratin.
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 4
Course: Main
Cuisine: French
Ingredients Method

Ingredients
  

  • 2 duck breasts
  • 1 orange
  • 8 sprigs of thyme
  • 10 peppercorns
  • 10 dried juniper berries
  • 2 shallots
  • 25 g butter
  • 1 tbsp Cointreau
  • 5 dl orange juice
  • 2 tbsp veal stock
  • Salt & Pepper

Method
 

  1. Pat the duck breasts dry and cross-cut the fat side.
  2. Cut the orange into slices.
  3. Place the fillets together with orange slices, thyme, pepper and juniper berries in a vacuum bag and seal.
  4. Put in a 58°C (136°F) water bath for 1.5-2 hours.
  5. Chop the onion and fry in the butter until translucent.
  6. Pour in liqueur, veal stock and juice.
  7. Reduce the sauce and season with salt and pepper.
  8. Take out the fillets and dry.
  9. Fry the fillets on the fat side until crispy, then fry for a short time on the other side.