Duck with Orange Butter Sauce
By OcadoLife
Published on 25 November 2024
A classic pairing is taken up a gear in this rich and zesty Duck with Orange Butter Sauce from Sam and Sam Clark, chefs and founders of well-loved London restaurant Moro. The zippiness of the citrus strikes a perfect balance with the richness of the duck and the butter sauce. Serve it with Tenderstem broccoli and toasted almonds for a crisp bite and nutty crunch. Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- large (or 4 small) duck breasts
- 1 tbsp olive oil
- 1 tsp fine salt
- 0.5 tsp ground cinnamon
- 2 oranges, juiced to give 100ml juice, plus 1 heaped tsp zest
- 1 lemon, juiced to give 2 tbsp juice
- 2 bay leaves
- 1 thyme sprig
- 150g unsalted butter, cubed
- 1 pinch caster sugar (optional)
- 400g Tenderstem broccoli
- 2 tbsp flaked almonds, toasted
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Score the duck skin in a criss-cross. Rub in the oil; sprinkle with the salt and cinnamon.Step 2
Heat a heavy, ovenproof frying pan over a medium heat. Add the duck, skin-side down, and fry for 3-5 mins until crisp. Turn and cook for 3 mins more. Transfer to the oven for 5-6 mins; remove to a plate to rest, loosely covered with foil.Step 3
In a pan, simmer the orange juice and zest, lemon juice and herbs for 2 mins; remove the herbs. Whisk in the butter, 2 cubes at a time, until glossy. Add a pinch of sugar (if liked) and salt; keep warm over a low heat.Step 4
Cook the broccoli in boiling salted water for 3-5 mins. Drain.Step 5
Slice the duck and divide (with any juices) between 4 warm plates with the broccoli. Spoon over the orange sauce; scatter with almonds.