Instead of a long story about how my recipe reminds me of my first car, I start with a quick difficulty list. This means you can easily decide if you’re up to it or if you’d rather toss a pizza in the oven.
For ingredients, 1 means you may already have all of them at home and 5 means you may need to special order an ingredient.
For equipment, 1 means the most very basic of tools are needed and 5 means needing to buy a special piece of equipment you may not use often.
For method, 1 means as easy as prepping and tossing in the oven and 5 means you’ll feel like you’re juggling flaming knives.
This recipe makes a one portion per duck breast cooked
- 2 – 4 duck breasts
- White wine (100 ml)
- Chicken stock (100 ml)
- 1 orange
- 1 frying pan
- Prepare duck breast by carefully scoring the fat side with a sharp knife
- Place duck breasts in frying fan that is at room temperature. The fat side of the breast should be down
- Bring frying pan up to medium heat until the fat starts to render. Adjust the heat to keep the fat being rendered, but not sputtering in the pan. If fat starts to build up in the pan, remove and store elsewhere (glass works well).
- Cook the duck breast on the fat side down until the fat has rendered and is nice and crispy (usually about 15 minutes).
- Turn the breasts onto the meat side and cook for a further 4-6 minutes.
- Remove duck from the pan, cover loosely with foil and let rest for 10 minutes.
- Turn the heat down, and de-glaze the pan with white wine (make sure wine is at room temperature or it will sputter)
- Once the wine is completely reduced, add the chicken stock and squeeze half of the orange into the pan and let simmer. If you saved any duck fat, add back into the pan now.
- Once the stock has reduced into a thick sauce, add butter, salt and pepper to taste.
- Serve duck with mushroom risotto and green vegetables with the sauce.