Adam Liaw’s duck breast with orange and red wine sauce
This deliciously sweet sauce with the flavours of mulled wine is a perfect accompaniment for duck.
Ingredients
2 duck breasts
2 tbsp sugar
1 cup orange juice
1 cup red wine
1 cup chicken stock
1 tsp powdered gelatine
1 star anise
1 stick cinnamon
salt and black pepper, to season
Method
Step 1
Place the duck breasts skin down in a cold, dry frypan and place a cooking weight or pot lid on top. Place the pan on low-medium heat and cook for 15 minutes until the fat is rendered, then flip the duck and cook for a further 3-4 minutes until medium-rare. Pour off excess oil, then increase the heat to high and sear the duck on all sides until golden. Remove to rest for 5 minutes.
Step 2
Return the pan to the heat and add the sugar and about 1 tbsp of water. Cook for about 2-3 minutes until the sugar starts to caramelise, then add the orange juice, red wine, stock, gelatine, star anise and cinnamon and simmer uncovered for 5-10 minutes, until the sauce is reduced to the consistency of maple syrup. Taste and season. Pour the sauce over the duck to serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-s-duck-breast-with-orange-and-red-wine-sauce-20240723-p5jvrr.html