| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
servings
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Ingredients
- 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
Ingredients
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