Crispy Duck Breast w Orange Sauce, Duck à l'orange Haricot Vert, Pomme Puree.
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- Опубліковано 21 кві 2020
- Crispy Duck is one of the most delicious foods one can eat! Perfectly crispy skin, succulent juicy meat, it's quite extraordinary. Many people are intimidated in making Duck à l'orange, but this preparation is SIMPLE and DELICIOUS! You just need to pay attention to the duck breast when cooking it.
You can serve this with any side dish you prefer, but today I am making a nice creamy pomme puree aka mashed potato and French green beans.
The green beans are just blanched in salted, boiling water and then shocked in an ice bath. Then sauteed with a little olive oil.
Also, go checkout my blog site! cookingwithcheftuan.com/
Here are the recipes:
Duck à l'orange (1 serving)
1 duck breast, 7-8 oz
Orange sauce:
1 tbsp sugar
2 tbsp orange juice
2 tsp white wine vinegar
3 tbsp chicken or duck stock
1 tbsp butter
1 tsp flour
1 tsp orange zest
salt and pepper
(OPTIONAL: 1 oz cognac)
Maldon salt for garnish
1/2 tsp olive oil to drizzle on the pototoes
Pomme puree:
1 russet potato
1/2 stick of butter
1 oz heavy cream
salt
I peeled and cubed the potatoes. Boiled them until tender. Then put them through a ricer. Then slowly melted the butter into the hot potatoes. Add cream. Season with salt. - Навчання та стиль
Now this is a duck recipe I can do ha ha, thank you.
Great dish . Simple and elegant.
Looks so delicious and not very difficult to cook this dish ( except for the part of pouring Cognac into the pan). Thanks for posting.
You got this! :)
Beautiful dish Chef...
Thank you, I appreciate it.
Mmmm pato 🤤
Haha
Niceeee!!☺️
Thank you!
DUUUUUDE.... Made this tonight and it was AKSHUN 🤙🏾🤙🏾🤙🏾
I did Sous Vide style for an hour @ 131° F then I followed your recipe.... Absolutely OUTSTANDING 👌🏽👌🏽👌🏽
I didn't have Cognac so I used cooking Sherry but the flavors were AMAZING!!!
Also, I had some scraps leftover from making Potato Puffs so, I just sorta winged it making mashed potatoes.... And I had some Asparagus so I used THAT and made a Buttery Balsamic Vinegar sauce and sauteed them in that.....
FIVE FREAKING STARS, Braddah!!! MaHALO'S for sharing!!! 🤙🏾🤙🏾🤙🏾
Thank you so much. I'm glad you enjoyed the recipe! Your dish sounds delicious! Keep on rocking it!!!
Brother I love Me some Duck!! “Qauak quak! 👍
Hahaha
Great video Chef! Your dish looks amazing. I hope you are enjoying your Hestan NanoBond. Cheers!
Thank you so much! Yes! I love this pan! Thank you for sending the N95 mask!
Hi chef... Dto n ako... Hatid ko regalo ko na full of kulay... Stay connected po
nice, simple and elegant! will try it this holiday season. Thank you
Excellent. Please let me know how it goes!
Very delicious recipe, I did it for Christmas. I left very crispy the duck but the meet was more cooked. What can I do to make it more raw?
Lower your heat. That way you render the fat but cook it less. Merry Christmas!
Or try Sous Vide... It worked PERFECTLY for me!
Nooo. Cold pan to start cooking duck breast
Looks delicious but not enough mash!
You can always ask for seconds. 😉
Any good substitutes if I can’t get cognac?
Brandy will do, or bourbon
@@cheftuan will they make a fire? Ideally I don’t want to make a fire
if i were to make 2 servings of this would i need to double the amount of cognac in the recipe or does that stay the same?
Double. But make sure you also reduce it properly.
@@cheftuan thank you so much!
@@jdelmont92996 my pleasure. Happy New Year!
Wow dude, that is fucking gorgeous. What a beautiful process!!!
Thanks brother!