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Duck Breast With Orange

c
@cocinero44
EuropeanDinnerMain CourseNut-FreeNon-Vegetarian

This elegant recipe combines the rich flavors of duck breast, honey, and orange with a delightful potato and mushroom side. Perfect for a family gathering or a special dinner, it’s a dish that brings sophistication to the table. The combination of textures and flavors is sure to impress everyone at...

Duck Breast With Orange recipe
Prep Time
20min
Cook Time
40min
Total Time
1hr

Ingredients

4 Servings
  • duck breast (magret de pato)
    duck breast (magret de pato)
    300g
  • honey
    honey
    2tbsp
  • peeled and grated potato
    peeled and grated potato
    200g
  • chopped onion
    chopped onion
    1
  • mushrooms
    mushrooms
    150g
  • oranges
    oranges
    2
  • orange juice
    orange juice
    60mL
  • heavy cream
    heavy cream
    40mL
  • duck juice (stock)
    duck juice (stock)
    50mL

How to make Duck Breast With Orange

  1. Step 1

    Trim the fat from the duck breast and place it in a bowl with the honey and half of the orange juice.

  2. Step 2

    Season the grated potatoes with salt and pepper, then pack them into a ring mold. Bake for approximately 15 minutes in an oven preheated to 150°C (300°F).

  3. Step 3

    Heat a skillet with a little oil and sauté the onion and mushrooms. Add the cream, season to taste, and set aside.

  4. Step 4

    Grill the duck breast on the fatty side for about 10 minutes. Let it rest for a few minutes, then slice it into thin pieces.

  5. Step 5

    Cut the oranges into four slices each and roast them in the oven for 15 minutes.

  6. Step 6

    Reduce the duck juice (stock) with the remaining orange juice until it thickens slightly.

  7. Step 7

    To assemble the dish, start by plating the duck breast slices. Build a tower with the potato disks, sautéed mushrooms, and roasted orange slices. Finish by drizzling the dish with the reduced sauce.

Nutrition (per serving)

Calories

258.1kcal (12.91%)

Protein

16.4g (32.9%)

Carbs

14.3g (5.22%)

Sugars

6.5g (13.06%)

Healthy Fat

8.4g

Unhealthy Fat

5.7g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Let the duck breast rest after grilling to retain its juices and ensure tender slices.

  2. Use a ring mold for the potatoes to create a professional presentation.

  3. Roasting the orange slices enhances their sweetness and adds a caramelized flavor to the dish.

FAQS

  1. Can I use chicken instead of duck breast?

    While chicken can be used as a substitute, it won't have the same rich flavor as duck. Adjust cooking times accordingly if using chicken.

  2. What can I use instead of duck juice (stock)?

    You can use chicken or vegetable stock as a substitute, but it may slightly alter the flavor profile of the dish.

  3. Can I prepare this dish ahead of time?

    You can prepare the components like the potatoes, mushrooms, and sauce ahead of time, but grill the duck breast just before serving for the best results.

  4. What type of mushrooms work best for this recipe?

    Button mushrooms or cremini mushrooms work well, but you can also use wild mushrooms for a more earthy flavor.

  5. Can I make this dish dairy-free?

    Yes, you can replace the heavy cream with a dairy-free alternative like coconut cream or cashew cream.

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c

@cocinero44

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