Duck à l’Orange

• Duck

• 1 duck breast, skin on
• Sea salt
• Black pepper

• Sauce à l’orange

• 12 g granulated sugar
• 25 ml vinegar of choice
• 20 ml Cointreau
• 100 ml fresh orange juice
• 150 ml chicken stock
• 15 –20 g cold unsalted butter
• Sea salt
• Black pepper
• Orange segments
• Fresh chives

• Orange glaze

• 21 g honey
• 1 tbsp vinegar of choice
• 1 tbsp Worcestershire sauce
• ½ tbsp soy sauce (don’t hate me, saw NF use it in his recipe and really like it here)
• 1 garlic clove, lightly crushed
• 1 small sprig thyme
• 2 –3 strips orange peel

For the glaze, combine honey, vinegar, Worcestershire, soy, garlic, rosemary, thyme and orange peel. Simmer until glossy and syrupy. Remove the aromatics. Set aside.

For the sauce, melt the sugar until you have an amber caramel. Carefully add the sherry vinegar and let the caramel dissolve.

1. 1

   Add the Cointreau and simmer normally for about 1 minute.

2. 2

   Add orange juice and chicken stock. Add some thyme Reduce until concentrated and glossy, ideally to a light jus consistency.

3. 3

   Remove from the heat, take out the thyme and whisk in 15–20 g cold butter. Season with salt and pepper. Only use a tiny cornstarch slurry if it really isn’t thick enough.

4. 4

   Season the duck with salt and pepper.

5. 5

   Place skin-side down in a cold, dry pan. Turn to medium-low heat and cook for 8–12 min, pouring off excess rendered fat as needed, until the skin is deeply golden and crisp.

6. 6

   Flip and cook the flesh side for 1–2 min. Brush the glaze over the crispy duck skin, then transfer to a 180 °C oven for around 4 min, or until the centre reaches 52–54 °C.

7. 7

   Remove and rest for 8–10 min.

8. 8

   Slice the rested duck, arrange with the orange segments and spoon the glossy orange sauce around it. Finish with chives and some dried edible flowers if you have them.