Duck breast in orange-cognac sauce
6 servings
90 minutes
Duck breast in orange-brandy sauce is a refined dish of Chinese cuisine that captivates with its exquisite balance of flavors. The sweetness of oranges harmoniously intertwines with the depth of brandy, creating a rich and slightly caramelized hue to the sauce. The subtle aroma of thyme adds freshness, while the duck, perfectly marinated and roasted to a juicy texture, reveals its rich flavor. This dish is born from traditional Chinese techniques for preparing duck breast, complemented by Western notes in the form of brandy accents. Perfect for special dinners, paired with a glass of white wine or fruit tea. The juicy, tender texture of the duck combined with the velvety orange sauce makes this recipe a true gastronomic delight.
1
Make cuts on the skin of the fillet without touching the meat, season with salt and pepper, massage it, and let it marinate for an hour.
2
Grate the orange peel with a fine grater and squeeze the juice.
- Oranges: 2 pieces
3
Mix sugar, cognac, juice, broth, thyme, zest and place on low heat until thickened.
- Cane sugar: 3 tablespoons
- Cognac (brandy): 50 ml
- Oranges: 2 pieces
- Chicken broth: 150 ml
- Thyme: 1 teaspoon
- Oranges: 2 pieces
4
Fry the chicken breast in a preheated pan (without oil, fat will render out), first skin side for 10 minutes, then meat side for 5 minutes (until golden crust forms).
- Duck breast: 2 pieces
5
Mix soy sauce with orange.
- Soy sauce: 4 tablespoons
- Oranges: 2 pieces
6
Cut the meat in half lengthwise, place it in a baking dish, pour sauce over it, and send it to the oven at 180 degrees for 10 minutes.
- Duck breast: 2 pieces
