Friday, 30 November 2012

Duck with an Orange and Juniper Sauce

Duck and orange - a classic combination...So, why mess about with it?

Well, I don't know about you, but, personally I find that an orange sauce by itself can be a bit too sweet and the juniper just cuts through the sweetness without overpowering the duck. I'd love to show you a picture but for some reason I never took one...Sorry.

First up - the duck. I roasted off a couple of duck breasts. Just for the record I only had one hot with the sauce, the other was allowed to cool and made a wonderful sandwich the next day...

Anyway, take the breasts, score the skin a few times and then place skin side down in a medium-hot frying pan. Allow them to cook for 5 minutes so the skin is nicely coloured and then turn them over just long enough to seal the other side of the breasts. Take them out of the pan and place on a roasting tray and put in the oven 180C for 18 minutes for well done. I know some people say you can have duck rare but I prefer mine well done and these came out with just a hint of pink and very juicy still. Allow 10 minutes to rest before serving.

Secondly - the sauce. This will do enough for 2.  Take a pan and melt a decent sized knob of butter and then mix in some sugar. Add to this a generous slug of Triple-Sec, the juice of a large orange, half a dozen crushed juniper berries and 1 egg yolk (as you may have guessed - if I'm not baking I don't tend to measure much). Mix together well and keep mixing whilst the sauce reduces. When it has reached the right consistency (think runny honey) it's ready to use (just remember to pass it through a sieve in order to separate out the berries along with any bits of orange, pips etc...).


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