The duck breast with orange is one of my favorite dishes, whenever I have guests who I know like meat I prepare this dish for them, it never fails.
Although it is a little slower to prepare than the sirloin, it is not for that reason more complicated, on the contrary, it is very simple if you know how to cook the duck breast correctly. The important thing is to be careful not to overdo it, if you don't like raw meat, forget about this dish because if it isn't raw, this meat is, for my taste, too tough.
- 1 duck breast (we will wrap it in a clean and damp cloth overnight)
- 250 ml of fresh orange juice (about 3-4 oranges)
- 1 tablespoon of honey
- 1 piece of ginger
- freshly ground black pepper
- Coarse salt
- After having the magret all night wrapped in a clean and damp cloth, we will make some diagonal incisions through the fat part, without cutting the meat (it is very important not to cut the meat otherwise it will lose liquid and will be too hard).
- Sprinkle with pepper only the part of the fat (we should not put salt now, we will add it at the end).
- Heat a low cast aluminum pan over medium heat and place the duck breast on the fat side.
- You will see that the fat is breaking down, we must have a bowl with a spoon next to it to remove it from time to time.
- While the magret is cooking, prepare the orange sauce: put a tablespoon of honey in a saucepan and when it starts to boil, quickly add the orange juice and ginger. Cook over low heat until reduced to a syrupy consistency.
- We continue with the magret, when the fat begins to be toasted (about 12-14 minutes), we will turn it over and let it cook on the meat side for about 4 more minutes.
- Remove from the heat, make fine cuts to serve and sprinkle with fleur de sel and sprinkle with the orange sauce.