New Orangish Duck – Orangish You Lot Glad I Didn’T Telephone Telephone It Duck A L'orange?

I don’t mean value I’ve made Duck “a l'Orange” since culinary school, nor tried to pronounce it, but thank you lot to a rather enticing photograph inwards a friend’s cookbook, I decided to become amount culinary fourth dimension machine, too I’m then glad I did.

That friend would endure award-winning nutrient blogger too author, Hank Shaw. He’s lately published a cookbook called Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed too Wild, which was the inspiration for this gorgeous, too really slow dish. Still looking for a sexy Valentine’s entrée? You could produce a lot worse.

This is ane of those classic dishes that somehow became a cliché, too people stopped making it for fearfulness of looking un-cool, which is besides bad, since it’s actually good. This is traditionally done alongside a whole roasted duck, but yesteryear using breasts nosotros larn pretty much the same results, inwards a lot less time.

My version is really approximately Hank’s, except I don’t purpose orangish juice. I prefer the flavour of the sauce alongside only marmalade, zest, too Grand Marnier. Speaking of the Grand Marnier, other than other orangish liquors, I’ll endure offering no alternatives. That’s what literally gives the sauce its soul.

By the way, if you lot desire to enhance your “game” game, I encourage you lot to cheque out Hank's cookbook. I mean value it’s really good done, too gets basically all 5-star reviews on Amazon. So, cheque that out, cheque this out, too equally ever enjoy!

Ingredients for two portions:

2 duck breasts

salt too pepper to taste

1 tbsp duck fatty or vegetable oil

1 tsp flour

2 tsp grated orangish zest

2 tbsp Grand Marnier (orange liquor)

1 tbsp sherry vinegar

pinch of cayenne

1 rounded tbsp orangish marmalade (preferably Seville orangish marmalade)

1 loving cup chicken broth

1 tbsp butter

extra zest for garnish

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