Our Chefs' Recipes

Duck breast fillet with orange and dark chocolate

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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.

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