Duck Breast with Two Sauces

magret duck wtih orange sauce in France
Duck Breast with Two Sauces
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
Servings: 4 servings
  • Two 13-ounce fattened duck breasts skin scored almost to the meat with a sharp knife, 390g
  • teaspoon ½-1piment d’Espelette or a mix of cayenne pepper and paprika
  • For the Orange Syrup:
  • 1 cup freshly squeezed orange juice 250ml
  • 1 tablespoon unsalted butter cut in four pieces, chilled
  • For the Cilantro Oil:
  • 1 cup cilantro leaves gently packed, 10g
  • 1/4 cup extra-virgin olive oil 60ml
  • Fleur de sel

You might also enjoy

NUTMEG, France, gold, expensive, French cuisine
Nutmeg, More Precious Than Gold

In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.

Pin It on Pinterest

Share This