Duck Orange Pan Sauce

Ingredients

• 2 duck breasts
• 2 tsp salt
• 1 shallot, diced fine
• 30 ml Grand Marnier
• 2 tbsp marmalade (optional)
• 2 tsp soy sauce
• 200 ml orange juice
• 250 ml chicken/veal stock
• 2 sprigs thyme, finely chopped
• 3 tbsp butter

Instructions

1. Score the fat on your duck breasts ideally without going right through to the meat. You can score one way or you can do a crosshatch, it's up to you.
2. Generously salt the duck breast on both sides. I like to leave for a few minutes to allow some of the water to come out. Pat off excess moisture with a towel.
3. Place skin side down in a cold or vey low temp stainless steel or cast iron pan. If you have any weights like the Chef Press place them on top to ensure good contact between the skin and pan.
4. Set the temp to low/medium - on a strong induction that goes to 10, you might want 2 or 3. If in doubt go a little lower.
5. This step takes as long as it takes. The idea is to allow the fat to render and then the skin to brown and crips up nicely. If you're using a stainless steel pan it will stick initially and then release.
6. Depending on how thick your duck breast is you can finish it on the other side in the pan or put it into a 50°C oven until it reaches the low 50°C. Carry over cooking will take it up to around 57°C for medium rare. It's different to chicken in that it has a similarity to red meat and much lower risk of salmonella.
7. If you've put it in that low of an oven you can leave it in there to keep warm whilst you make the sauce. If you're oven doesn't go that low you can leave the door slightly open. Failing all of that you can just cover it with foil to keep warm. I have a small toaster oven that is perfect for this. I can justify the space on my counter as it's also an air fryer and toaster.
8. Pour out most of the fat (being sure it's only fat, not the caramelised bits) and use for cooking later. It will refrigerate for several weeks and is great for cooking potatoes.
9. Add your fine shallots to the pan until they are translucent.
10. Add the Grand Marnier to deglaze the pan and allow to cook off for a few minutes.
11. Add the marmalade and soy sauce and cook out for another couple of minutes.
12. Then add in the orange juice and chicken stock and reduce for about 10 minutes until it's looking more saucy.
13. Add in the chopped thyme and continue cooking until the spatula traces through.
14. Turn off the heat and add cold butter from the fridge. Keep this moving until it emulsifies into the sauce. Taste and adjust seasoning as you prefer. You can leave the sauce like this or strain it through a sieve for a smooth, glossy sauce.
15. Cut your duck breast into slices serve with rice, sauce all over, or serve with the sauce on a plate, duck breast on top and with your favourite sides such as mash and green beans.