Duck Breast with Two Sauces
Duck Breast with Two Sauces
Course
Main Dish
Cuisine
French
Keyword
butter
,
fleur de sel
,
french
,
market
,
olive oil
,
paprika
,
pepper
,
piment d’Espelette
Servings
Prep Time
4
servings
5
minutes
Cook Time
12
minutes
Servings
Prep Time
4
servings
5
minutes
Cook Time
12
minutes
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