February 15, 2019 Our Chefs' Recipes
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
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