Adaptive Recipes
← All recipes

Main

Duck breast with orange jus

Serves four. Duck breast with orange jus.

Recipe bywjf.morris
MainDuck
To edit this recipe to your preferences, add it to your recipe book first.
Total time1 hr 19 min
DifficultyConfident
Community ratingNew recipe
Per serving35.7g protein
Representative photograph for Duck breast with orange jus
OK
Structure checkedAdaptive recipe data
Serves
4

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    9 minHands-on

    Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 170°C fan / 190°C conventional.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes in total, checking the oven has reached its setting.

  4. 04

    Make the caramel base

    5 minHands-on

    Melt sugar over medium heat to a light amber caramel, supervising continuously. Carefully add vinegar, which will bubble, then orange juice and stock.

  5. 05

    Reduce orange jus (1)

    5.333333333333333 minHands-off · check as directed

    Simmer for 15–20 minutes until lightly syrupy.

  6. 06

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  7. 07

    Reduce orange jus (2)

    5.333333333333333 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  8. 08

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  9. 09

    Reduce orange jus (3)

    5.333333333333333 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  10. 10

    Finish orange jus

    2 minHands-on

    Take off the heat and whisk in cold butter. Season and keep warm.

  11. 11

    Prepare duck breast

    4 minHands-on

    Pat duck dry and score skin shallowly in a diamond pattern without cutting into the flesh. Season.

  12. 12

    Render the duck skin

    13 minHands-on

    Put duck skin-down in a cold ovenproof pan. Heat gradually to medium and cook for 10–14 minutes, supervising and pouring off excess fat, until the skin is golden and crisp. Keep any clean retained sauce fat separate.

  13. 13

    Sear the flesh

    1 minHands-on

    Turn and sear the flesh side for 1 minute.

  14. 14

    Load the oven

    2 minHands-on

    Check the oven setting and carefully put the prepared dish into the hot oven.

  15. 15

    Finish duck breast

    12 minHands-off · check as directed

    Cook for about 8–15 minutes depending on thickness. Check the centre reaches 75°C for 30 seconds; extend if needed.

  16. 16

    Check and take out of the oven

    2 minHands-on

    Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

  17. 17

    Rest

    8 minHands-off · check as directed

    Rest skin-up, uncovered, for 8 minutes to preserve the crisp skin.

  18. 18

    Finish and serve

    2 minHands-on

    Slice across the grain and serve with warm orange jus beside the crisp skin.

Equipment check

5 items required

  • Digital scales
  • Appropriate chopping board
  • Probe thermometer
  • Wide frying pan
  • Oven and oven-safe dish

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

Community reviews

No reviews yet.

Rate a recipe and record how you cooked it using Made it. The community score uses each cook’s latest public rating.

Cook this recipe, then use Made it to add your first rating or review.