Duck Breast à l'Orange (Sauce Bigarade)

Serving: 440 g

Ingredients

• duck breast170 g
• orange130 g
• honey10 g
• butter10 g
• green beans120 g

Recipe steps

1. Score the duck fat in a crosshatch, salt it well, and lay it skin-side down in a cold pan; render over medium heat 12-15 minutes, spooning off fat, then flip for 3-4 minutes and rest the meat 10 minutes.
2. Pare a little orange zest into fine julienne, blanch it twice in boiling water, and juice the oranges.
3. Pour off all but a film of fat, cook the honey to a light caramel in the pan, deglaze with a splash of vinegar, then add the orange juice and reduce to a syrupy sauce, scraping up the fond.
4. Whisk in the cold butter off the heat, add the blanched zest, and season with salt and pepper.
5. Steam the green beans until tender-crisp, slice the rested duck across the grain, and nap with the bigarade.

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