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Duck with Orange Butter Sauce

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Cook the broccoli in boiling salted water for 3-5 mins. Drain.

  5. 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.