Duck breast fillet with orange and dark chocolate

Duck breast fillet with orange and dark chocolate

INGREDIENTS (serves 4)

• 2 duck breasts
• 30 ml canola oil
• 45 ml grey shallots, finely chopped
• 2 oranges, supremed
• 60 ml orange juice
• 30 ml Cointreau or Grand Marnier (triple sec)
• 250 ml duck or veal stock
• 30 g 70% dark chocolate
• Salt and pepper to taste

PREPARATION

• Heat oven to 350 °F.

• Make shallow cuts in a criss-cross pattern on the fat side of the duck breasts.

• Season the meat on both sides.

• In a saucepan, sear the breasts fat side down in oil over medium-high heat for approx. 3 minutes to allow the fat to melt and achieve a nice colour.

• Turn the breasts over and sear for 1 minute.

• Remove the meat from the saucepan and place it in a baking dish. Bake the breasts for approx. 5 minutes at 350 °F for rare.

• Meanwhile, remove excess fat from the saucepan and sweat the shallots.

• Deglaze with the triple sec and orange juice and reduce by half.

• Add the veal stock and chocolate and reduce slowly until desired consistency.

• Adjust seasoning and set aside.

• Remove the breasts from the oven, let stand 2 to 3 minutes, then cut the meat diagonally into small slices.

• Place the meat onto a plate, coat with sauce and adorn with supremed oranges.

• Serve with potatoes of your choice or polenta along with seasonal vegetables.

Enjoy!

SYLVAIN DUFOUR

CHEF AT VU SENIORS’ HOME

Find out more about fine cuisine at Le Groupe Maurice.