Orange Glazed Duck with Broccolini
Seared duck breast rests over a bright orange puree, sliced and fanned next to broccolini charred quickly in a hot pan with garlic.
Reducing fresh orange juice down with a little stock and honey builds a puree with real citrus flavor instead of the cloying sweetness bottled orange sauce usually has. Duck breast seared skin-side down renders enough fat to crisp the skin without any added oil. Broccolini charred quickly in a hot pan keeps its crunch and rounds out the plate with something green and a little bitter.
Ingredients
Method
Tap a number to mark a step doneScore the duck skin in a crosshatch pattern and season both sides with half the salt and half the pepper.
Place the duck skin-side down in a cold skillet, set over medium heat, and cook for 8 minutes until the skin is deep golden and crisp.
Flip the duck and cook for 3 to 4 minutes more for medium, then transfer it to a cutting board to rest.
Pour off most of the duck fat, leaving a thin layer, and add the orange juice, zest, chicken stock, and honey to the pan.
Simmer the orange mixture for 8 to 10 minutes, until reduced by half, then whisk in 1 tablespoon butter and the remaining salt and pepper.
Heat the olive oil and remaining butter in a separate skillet over high heat and add the broccolini and garlic. Cook for 4 to 5 minutes, tossing often, until charred in spots and just tender.
Spoon the orange puree onto plates, fan the sliced duck breast over the top, and arrange the broccolini alongside.
Kitchen note
Save the rendered duck fat left in the pan; strained and refrigerated, it keeps for weeks and makes excellent roasted potatoes.
