Duck breasts with cilantro, chicory and sweet and sour orange sauce
8 servings
60 minutes
This exquisite recipe combines duck breast with a sweet and sour orange sauce, chicory, and cilantro, creating a magnificent blend of flavors. The dish has roots in European cuisine where duck meat is often paired with fruity notes to balance its richness. Tender duck with a crispy crust pairs beautifully with caramelized chicory, while the orange sauce with coriander adds an exquisite sweet-sour depth of flavor. Cilantro brings freshness and a hint of spiciness. This dish is suitable for both festive dinners and gastronomic enjoyment in a cozy setting. The perfect combination of textures, aromas, and flavors makes it memorable and harmonious.
1
Place the chicory in a single layer at the bottom of a wide pot or deep skillet. Sprinkle with a good pinch of salt and a tablespoon of sugar, then pour in three-quarters of a cup of fresh orange juice and the same amount of broth. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Then carefully turn the chicory, cover again, and cook for another 10 minutes until tender. Use tongs to transfer the chicory to a plate, drain the liquid back into the plate, and keep it on the heat, stirring occasionally, until it thickens and becomes syrupy. This will take about nine to ten minutes. Season with salt and pepper, and return the chicory to the pot.
- Chicory: 12 pieces
- Salt: pinch
- Sugar: 3 tablespoons
- Freshly squeezed orange juice: 400 ml
- Chicken broth: 400 ml
2
In a saucepan, mix vinegar, remaining sugar, and a tablespoon of coriander seeds, place it on the heat, and heat until the sugar dissolves. Increase the heat and boil for five minutes until the syrup darkens at the edges and bubbles in the center. Occasionally swirl the saucepan to prevent burning. Then pour in the remaining orange juice and broth, and cook, stirring, for another twelve minutes until about a cup of sauce remains in the saucepan. Strain it into another saucepan, place it on the heat for another three minutes to reduce the sauce further.
- Red wine vinegar: 100 ml
- Sugar: 3 tablespoons
- Coriander seeds: 5 tablespoon
- Freshly squeezed orange juice: 400 ml
- Chicken broth: 400 ml
3
Melt butter with olive oil in a heavy skillet, heat it up, and place the duck breasts skin-side down. Sear the skin until crispy — this will take five minutes. Using tongs, transfer the breasts to a work surface without flipping them, and brush the meat of each breast with half a tablespoon of honey. Lightly crush the remaining coriander seeds and sprinkle half over the duck. Drain the oil from the skillet, heat it again, and place the breasts skin-side up. Sprinkle the second half of the coriander on top.
- Butter: 1 tablespoon
- Olive oil: 1 tablespoon
- duck breast: 4 pieces
- Honey: 2 tablespoons
- Coriander seeds: 5 tablespoon
4
Slightly fry the breasts on the back side, place them on a baking sheet, and put in a preheated oven at 220 degrees for seven minutes. Remove, shake off the coriander from the duck, slice, place on plates, drizzle with sauce, and arrange three chicories beside.
- Coriander seeds: 5 tablespoon
- Chicory: 12 pieces