How to Make a Duck Pan Sauce That Doesn’t “Sucs”! 🦆✨
The full recipe is below…
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Duck breasts with orange juice sauce
2 duck breasts
30ml Grand Marnier
1 shallot, diced fine
2 tbsp marmalade (optional)
200ml orange juice
250ml chicken or veal stock
2 tsp soy sauce
3 tbsp butter (optional)
2 sprigs thyme, picked
1. Score the fat on the breasts in a crosshatch pattern without scoring the meat underneath.
2. Season both side and allow to come up to room temperature.
3. Place fat side down in a cold pan and place on to a medium low heat. This will allow the fat to render out and as the Maillard reaction occurs you’ll it will lift away from the pan without sticking.
4. Cook on the other side for a few minutes until you get an internal temperature of 54°C (130°F), remove and rest on a rack.
5. To make the pan sauce pour out excess duck fat and reserve for future use.
6. Fry the shallot until translucent and then add the Grand Marnier to deglaze the pan. Cook for a few minutes until most of the alcohol has evaporated.
7. Add in the marmalade and soy sauce and allow the marmalade to melt for a minute. It might not all break down immediately but that’s ok, it’ll melt during the rest of the cooking.
8. Add in the orange juice and stock. Reduce that down for 10 minutes or until the spatula traces through the sauce.
9. Add in the thyme, cook for 30 seconds and turn off the heat.
10. Add in the cold butter and whisk to emulsify.
11. Serve with the sliced duck breast over rice or serve with mash. Garnish with spring onion and furikake seasoning.
28 Comments
Duck breast here, this is how you cook me.
I made this and it was tasty, but i thought the duck was a little too raw when cooked to 50 C. Next time I'll cut a piece off to see if it's cooked to my liking. I also reduced the sauce too much which made it salty, but that was my fault
More long form content, please. Really good videos
Orange and citrusy flavours go well with duck, but what about chicken, pork and beef? Would love some videos on ingredients to use on beef.
There is no buttery mash video!
Looks great, I'll have to try this! What substitutes would you suggest for the Grand Marnier and marmalade?
Wow, amazing video with great explanation on everything! Thanks much! 🙏🙏
Wow this is amazing. Real competition for Gordon Ramsey I'd say🙏
And substitutes for grand marnier can’t find it where I live would Cointreau work?
Temperatures mentioned, dad jokes made, alternative ways of serving explained. 10/10 it's exactly what I was looking for today!!!
This is brilliant thank you! First time cooking duck and this helped! 🙂
EXACTLY WHAT I’M LOOKING FOR!!! Thanks chef!!!
Hello, thanks for video. Is alcohol necessary? I don’t have any :)))
Next "expert". This is not CARAMELIZATION. This is the Maillard Reaction!!!!!!
Beef NEVER caramelizes!!!
GO TO SCHOOL!!!
Caramelization is when sugar gives off water and carbon dioxide, changing the structure and flavor of the sugar.
The Maillard Reaction is the result of an interaction between amino acids and carbohydrates, which creates substances that are perceived as flavors, and this is what happens when you fry beef.
Going to make this this coming weekend. I want to make about 2 cups of the sauce (to go with about 6 duck breasts) for a dinner party. Any suggestions on how to get more sauce?
Wow! This is pure foodporn … can't wait to make this one.
Hey chef what can I substitute the marmalade with
I just need to know what frying pan you are using trying to find it is a mine field
This is just what I needed today. Thanks for sharing such an easy recipe. Definitely a keeper!
The presentation is so beautiful. This is going straight into my favorites. Love from my kitchen to yours! Definitely a keeper!
i think the french call it fond because it sticks to the bottom of the pan in which in french its fond.
The texture looks perfect. Can’t wait to give this a try.
Honestly, i’m impressed with how flavorful this turned out. a real treat!
It’s the kind of meal that would make a quiet evening at home feel extra special.
Mouth wattering. I've been in the mood for duck and I just want to make it myself at this point
i leaned so much in 4 minuts
The dish felt light yet filling. A very good balance.
I felt so proud serving this dish. It looked nice and tasted even better.