Recipes
Seared Duck Breast with Sautéed Potato and Orange Wine Sauce
Seared Duck Breast with Sautéed Potato and Orange Wine Sauce
Recipe Details
Ingredients
General Ingredients
Orange Sauce Ingredients
Sautéed Potato Ingredients
Step by Step Instructions
Step 1
Prepare the potato. Clean and cut the potatoes in pieces
Step 2
In a pot, place the slice potatoes with peppercorn, thyme, bay leaf and garlic. Add water to cover and sprinkle with salt
Step 3
Bring the water to boil then reduce the heat and simmer for 10 minutes or until the potatoes are tender
Step 4
Drain and pat dry the potatoes
Step 5
In a non-stick pan, add some oil on a medium high heat. Add the potatoes with some salt and black pepper. Sauté for 5 minutes until golden brown
Step 6
Set aside
Step 7
Trim off the excess fat of the duck breast. Score the skin diagonally in cross pattern, but do not cut through the meat
Step 8
Season the skin side with salt and nutmeg
Step 9
Turn the breast over and season with pepper
Step 10
Heat up a pan over medium heat. Add the duck breast skin side down
Step 11
Sear the skin until golden brown, flip it and cook for another 3-5 minutes
Step 12
Remove the pan and let rest for 5 minutes
Step 13
Slice the breast and place it with the potatoes
Step 14
For the sauce. Zest the orange and juice the oranges
Step 15
Mince the shallot
Step 16
In a sauce pan, combine the orange juice, zest and shallot
Step 17
Bring it to boil, reduce the heat add the red wine and simmer the sauce for 5-8 minutes until the sauce has reduced by half
Step 18
Turn off the heat and slowly add the butter to the sauce until the sauce has thickened
Ingredients
General Ingredients
Orange Sauce Ingredients
Sautéed Potato Ingredients
Step by Step Instructions
Step 1
Prepare the potato. Clean and cut the potatoes in pieces
Step 2
In a pot, place the slice potatoes with peppercorn, thyme, bay leaf and garlic. Add water to cover and sprinkle with salt
Step 3
Bring the water to boil then reduce the heat and simmer for 10 minutes or until the potatoes are tender
Step 4
Drain and pat dry the potatoes
Step 5
In a non-stick pan, add some oil on a medium high heat. Add the potatoes with some salt and black pepper. Sauté for 5 minutes until golden brown
Step 6
Set aside
Step 7
Trim off the excess fat of the duck breast. Score the skin diagonally in cross pattern, but do not cut through the meat
Step 8
Season the skin side with salt and nutmeg
Step 9
Turn the breast over and season with pepper
Step 10
Heat up a pan over medium heat. Add the duck breast skin side down
Step 11
Sear the skin until golden brown, flip it and cook for another 3-5 minutes
Step 12
Remove the pan and let rest for 5 minutes
Step 13
Slice the breast and place it with the potatoes
Step 14
For the sauce. Zest the orange and juice the oranges
Step 15
Mince the shallot
Step 16
In a sauce pan, combine the orange juice, zest and shallot
Step 17
Bring it to boil, reduce the heat add the red wine and simmer the sauce for 5-8 minutes until the sauce has reduced by half
Step 18
Turn off the heat and slowly add the butter to the sauce until the sauce has thickened