Serves 4
Ingredients
Salad
Duck breasts - 1
Olive oil - q.b.
Pears - 1
Wall nuts - q.b.
Orange & ginger sauce
Dijon Mustard - 1 tsp
Duck Fat - 1 tbsp
Olive oil - 3 tbsp
Rose wine - q.b.
Orange Juice - 2 oranges
Orange Zest - q.b.
Salt & pepper - q.b.
Serves 4 - 6
Cooking steps
- Make small cuts in the duck fat in x shape. Be careful not to cut the meat.
- Season the fat with salt and pepper.
- Place the duck breasts, skin side down, in a large, cold skillet. The heat should be low to medium-low. After about 5 minutes, the fat should start to bubble gently and melt, until most of the fat has melted.
- Adjust the heat so that the skin is golden brown, about 15 minutes.
- Increase the temperature and turn the brisket and cook about 1 to 2 minutes.
- Remove the duck from the pan and set aside to rest.
- Refresh the skillet with wine. Scrape off any golden or brown bits stuck to the skillet and let the wine reduce until only 2 tbsp remains.
- Add orange juice, dijon mustard (and honey if needed) and let it reduce to make the sauce.
- Season the sauce with orange zest and black pepper.
- In the meantime grill the pear wedges on a preheated skillet with a bit of Olive Oil (or duck fat), cooking on one side for 2-3 minutes and then turn over to cook evenly on the remaining side.
- Serve thin duck breast slices with smoked salt, the salad, pears and drizzle the sauce.