Duck breast with orange sauce

A classic duck recipe made here with sous vide to achieve perfect tenderness and juiciness. Preferably served with potato gratin.

4 servings

Ingredients

The duck:
2 Duck breast styles
1 orange
8 sprigs of thyme
10 Peppercorns
10 dried juniper

Orange Sauce:
2 shallots
25 g butter
1 cl Cointreau
5 dl orange juice
2 tablespoons veal stock
Salt & Pepper

Description:

  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 degree 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.

Pairs with:

Pinot noir or champagne, also demi-sec.