Duck breast à l’orange

I made this delicious recipe for a catering event of 25 people and on Christmas Eve. A success every time. Marinating the duck breasts in salt provides an ultra tasty and tender meat. The slightly sweet orange sauce perfectly complements the gamey taste of duck meat. I like to serve thinly sliced duck breasts on a large serving platter and put it in the middle of the table. Everyone helps themselves and the result is really impressive! If you still didn't have any plans for New Year's Eve on the 31st - here's a great idea :) Happy Holidays XO

For 6 persons

Ingredients :

• 4 large duck breasts or 5 smaller ones

• 4 tbsp kosher salt or 2 tbsp. sea salt

• Pomegranate seeds, for serving

• Chopped fresh mint, to serve

Sauce :

• 4 tbsp. honey

• 2 tbsp. white wine vinegar

• 1 cup chicken or vegetable broth

• 1/2 cup cara cara orange juice

• Zest of 2 cara cara oranges

• 4 tbsp unsalted butter

• A pinch of salt

• Pepper to taste

Steps :

1. Place the duck breasts in a large ceramic dish or plate. Dry them well with a paper towel. Sprinkle about 1 tbsp of salt on each duck breast. On the fatty side and the flesh side. Refrigerate a minimum of 4 hours or up to 8 hours. This will ensure that the meat is well seasoned, ultra tender and juicy.

2. Preheat your oven to 375F.

3. Make diagonal slits with a knife on the fat, making sure not to cut into the meat. Lightly rinse the duck breasts to remove excess salt and dry again with a clean towel.

4. Heat a large skillet over medium heat. Place the duck breasts fat side down in the pan. Cook for 7 minutes without touching it.

5. Turn off the heat and turn the duck breasts. Place in the oven for 8 minutes.

6. Reserve the duck breasts on a plate and empty the fat from the pan into a bowl.

7. Heat the pan again over medium-high heat and deglaze with the chicken broth. Scrape the pan with a wooden spoon to remove the brown bits.

8. Add the orange juice, vinegar and honey and bring to a boil. Let reduce for about 5 minutes.

9. Add butter and orange zest. Lower the heat and let reduce for 5 minutes. Lightly salt and pepper to taste. Set aside

10. Cut the duck breasts into thin slices on the diagonal.

11. Add a few spoonfuls of sauce to the bottom of the serving plate. Place the pieces in a circle on the plate and pour the rest of the sauce on top. Add pomegranate seeds and mint to garnish. SO good!