A real treat is this fusion cuisine assimilating modern flavors from traditional French and American cooking. Yet, without any fuss nor need to slave in the kitchen. In 26 minutes, the duck and cauliflower are seared as well as baked together. The sauce has all the comforts of herbed butter, orange juice, a touch of brown sugar, and cream. No doubt, your dinner partner will ask what the secrets are to the tender duck dressed with orange sauce and tender florets.
Duck Breast With Creamy Orange Sauce
TIME: 30 min
SERVING: 1 People
- 1 large Duck Breast
- 1 tsp Coarse Salt (Divide)
- ½ tsp Ground Black Pepper
- ½ medium Whole White Cauliflower
- 7 sprigs Fresh Thyme (Divided)
- 3 sprigs Fresh Rosemary (Divided)
- 2 tbsp Butter
- 1 medium Shallot
- 1 tbsp White Wine
- ⅓ cup Fresh Orange Juice
- ⅓ cup Heavy Cream
- 1 tbsp Brown Sugar
Preheat oven to 400°F / 200°C. Trim excess fat off the sides of the duck, set the cut fat aside.
On the fat side of the duck breast, make a crosshatch pattern with a knife. On both sides of the breast, add .5 teaspoons salt and .5 teaspoons ground black pepper, and pat into the fat and meat
In a medium cast-iron skillet, bring to medium heat. Place duck breast down fat side onto pan first. Add the cut-off fat pieces to the skillet. Sear for 8 minutes.
Meanwhile, cut the individual cauliflower florets off stem of one of the halves of the cauliflower, set aside.
Then flip the breast to cook another 8 minutes. Immediately after flipping the breast, add the about 6 thyme sprigs, 2 rosemary sprigs, cauliflower florets, and 1/2 teaspoons of salt to the skillet. Continue cooking.
Once the breast is cooked, wrap breast and cooked herbs in foil, and put it back into the skillet with cauliflower. Transfer the skillet to oven. Bake for 6 minutes.
For making the orange sauce. Slice the shallot and juice the orange. In a medium saucepan, add the butter, shallot, 3 thyme sprigs, 1 rosemary sprig, white wine, orange juice, heavy cream, brown sugar, and a dash of salt. Cook and stir until it is thick.
Once the duck is done baking, take from the oven. Cut the duck in half. Place the duck on serving plates. Dress with the orange sauce around the duck breast. Arrange cauliflower. You may garnish with pea shoots or other greens before serving.