Luv-a-Duck Recipes

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Duck Breast with Sauce Aigre Douche

from Everyday Gourmet with Justine Schofield

To Prep
15 minutes
To Cook
25 minutes
How easy?
It’s so easy...
Serves
2
Luv Rating
Rating: 5 / 5
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Ingredients

2 Luv-A-Duck Duck Breasts, skin on
2 tbs sugar
¼ cup (60 ml) red wine vinegar
½ cup (125 ml) veal glaze or stock
Zest of 1 orange and ¼ cup (60 ml) orange juice
½ tsp of Chinese 5 spice
20 g cold butter, chopped
Pinch of salt and pepper

Equipment required

  • Oven Tray
  • Deep Non-stick Frying pan
  • Whisk
  • Chopping Board
  • Chefs Knife
  • Dessertspoon
  • Tongs
  • Serving Plates
  • Wooden spoon

Products used

Fresh Duck Breasts

Fresh Duck Breasts

Method

  1. Remove duck from the fridge 30 minutes before cooking. Score the duck skin and season with salt and pepper. Add duck breasts to a moderately hot pan, skin-side down for 5 minutes, or until the skin is golden. Turn and cook the other side for 2 minutes. Transfer to the oven and cook for a further 8 mins. Transfer to a plate and rest in a warm spot for at least 5 minutes. Resting is an important step. 
  2. For the sauce, drain excess fat from the pan. Sprinkle sugar into the pan and cook over a medium heat until it melts and forms a caramel. Add red wine vinegar and whisk to combine. Add veal glaze and any remaining meat juices from the pan and reduce slightly. Add orange zest and juice and reduce again until thick and glossy. Whisk in cold butter and the 5 spices.
  3. Thinly slice the duck and drizzle with the sauce.

Chef’s Tips

This is a beautiful sauce that is perfect for a mid-week dinner or a dinner party with friends!

Products used

Fresh Duck Breasts

Fresh Duck Breasts

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Reviews

Michele

Rating: 5 / 5

This is now my absolute favourite duck dish. So easy to prepare and the small amount of vinegar just cuts through the richness. Gorgeous!

Jane Dennis

Rating: 5 / 5

Loved the recipe. Served over fresh simple salad that had just been dressed with olive oil so used the sauce as a dressing. Partner said it was amazing. I would like to add a little more vinegar and a bit more 5 spice, just to cut back the sweetness just a tiny bit. Definitely a lovely recipe and I am possibly far too critical of my own cooking.


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