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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sauté cauliflower, garlic and bay leaves in butter with salt until soft.
Deglaze with white wine vinegar, add cream, and simmer until slightly reduced.
Remove bay leaves, blend until smooth, and pass through a fine sieve for an ultra-silky texture.
Score the duck skin in a crosshatch pattern and season generously with salt.
Place skin-side down in a cold pan. Turn heat to medium and slowly render the fat until deeply golden and crisp, about 5 minutes.
Flip the duck, add crushed garlic, and baste with the fat for 1–2 mins.
Transfer to a 160°C oven for 5–10 mins. Rest for 5–7 mins before slicing.
Pour excess fat from the pan. Deglaze with balsamic vinegar, then add orange peel, juice, chicken stock and honey.
Simmer until it reduces into a glossy, poolable sauce. Off the heat, whisk in cold butter.
Spoon the purée onto your plate, top with sliced duck, and generously pool the glossy orange balsamic sauce over the top.
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Use 2–3 cloves of garlic for the duck.
Oven time of 5–10 mins depends on the thickness of the duck breast.
How do I know when the duck is cooked?
The duck is cooked when the skin is deeply golden and crisp, and the internal temperature reaches 160°C.
Can I use store-bought chicken stock?
Yes, you can use store-bought chicken stock if homemade is not available.
What can I use instead of thickened cream?
You can substitute thickened cream with heavy cream or double cream.
How do I make the sauce glossy?
Simmer the sauce until it reduces and whisk in cold butter off the heat for a glossy finish.
Can I prepare the purée in advance?
Yes, you can prepare the purée in advance and reheat it gently before serving.
