Chef Johns Orange Duck

This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it’s really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.

Step: 1

Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.

Step: 2

Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.

Step: 3

Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.

Step: 4

Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.

Step: 5

Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.

Step: 6

Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

Per Serving: 354 calories; protein 19.8g; carbohydrates 14.9g; fat 20.9g; cholesterol 129.6mg; sodium 593mg.

Preparing your food in advance can be extremely enjoyable when you do it with your likely music in the background , a soothing beverage of your pick or even a partner. It is helpful to write every step you fell right to create the food , which may include all of it from your kitchen cupboard and utensils to your processing menu . Make sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right cooking tools is just as one most required as having the right ingredients . This includes everything from pots, pans, bowls and tools that needed to those core of items that are easy to forget, like as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner foods are a must-have for any home chef.