Hello, food lovers!
Today, I’m bringing a little piece of French bistro magic to our home kitchens with a sophisticated yet surprisingly simple recipe: Duck à l’Orange with Sautéed Potatoes and Haricots Verts. As always, there’s something absolutely charming about French cuisine—the blend of rich flavors, the elegant techniques, and the enjoyment of a well-prepared meal.
Duck à l’Orange might sound like one of those dishes you’d only order at a fancy restaurant, but trust me, it’s a culinary adventure you can easily embark on in your own kitchen. The star of today’s show is the duck breast, and we’re going to serve it with a luscious orange sauce that will wow your taste buds. Accompanying this delectable dish are crispy sautéed potatoes and perfectly cooked haricots verts (fancy French green beans), making for a balanced and extraordinary meal.
### Ingredients
#### Duck à l’Orange:
– 2 duck breasts (approximately 200-250g each)
– Sea salt
– Black pepper
– 1 tbsp vegetable oil
– 1/2 cup fresh orange juice (approximately 120ml)
– Zest of 1 orange
– 1/2 cup chicken broth (approximately 120ml)
– 2 tbsp honey
– 2 tbsp white wine vinegar
– 1 tbsp soy sauce
– 1 tbsp cornstarch mixed with 2 tbsp water
#### Sautéed Potatoes:
– 500g baby potatoes, halved
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– Sea salt
– Black pepper
#### Haricots Verts:
– 300g haricots verts (French green beans), trimmed
– 1 tbsp butter
– 1 clove garlic, minced
– Sea salt
– Black pepper
– Juice of 1/2 lemon
### Method
#### Duck à l’Orange:
1. **Preheat the Oven**: Preheat your oven to 200°C (390°F).
2. **Prepare the Duck Breasts**: Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides with sea salt and black pepper.
3. **Sear the Duck Breasts**: Heat 1 tbsp of vegetable oil in an oven-safe skillet over medium-high heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is golden brown and crispy. Flip the duck breasts and cook for another 2 minutes to sear the other side.
4. **Roast the Duck**: Transfer the skillet to the preheated oven and roast for 7-10 minutes for medium-rare. Remove the skillet from the oven and let the duck rest for 5-10 minutes before slicing.
5. **Make the Orange Sauce**: While the duck is resting, pour out excess fat from the skillet, leaving about 1-2 tbsp. Add the orange juice, orange zest, chicken broth, honey, white wine vinegar, and soy sauce. Bring to a simmer over medium heat for 5-7 minutes until reduced slightly. Stir in the cornstarch mixture and continue to cook until the sauce thickens.
#### Sautéed Potatoes:
1. **Boil the Potatoes**: Bring a pot of salted water to boil. Add the halved baby potatoes and cook for 10-15 minutes until just tender. Drain well.
2. **Sauté the Potatoes**: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the minced garlic and chopped rosemary, and sauté for 1 minute until fragrant. Add the drained potatoes and sauté for 10-12 minutes until golden and crispy. Season with sea salt and black pepper to taste.
#### Haricots Verts:
1. **Blanch the Beans**: Bring a pot of salted water to boil. Add the haricots verts and blanch for 3-4 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop cooking.
2. **Sauté the Beans**: In a large skillet, melt 1 tbsp of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the blanched haricots verts and sauté for 4-5 minutes until heated through. Season with sea salt, black pepper, and a squeeze of lemon juice.
#### Serving:
1. **Assemble the Plate**: Slice the rested duck breasts and arrange them on a plate. Spoon the orange sauce over the duck. Serve with a side of sautéed potatoes and haricots verts. Enjoy!
This sophisticated meal isn’t just for special occasions; it’s a testament to the joy of cooking something exquisite right in your own home. The combination of the juicy duck breast with the sweet and tangy orange sauce, crispy potatoes, and vibrant green beans is simply magnifique!
Give it a try, share your thoughts, and most importantly, enjoy each bite. Happy cooking!
Cheers,
Al
Ingredients
### Duck à l’Orange:
– 2 duck breasts (approximately 200-250g each)
– Sea salt
– Black pepper
– 1 tbsp vegetable oil
– 1/2 cup fresh orange juice (approximately 120ml)
– Zest of 1 orange
– 1/2 cup chicken broth (approximately 120ml)
– 2 tbsp honey
– 2 tbsp white wine vinegar
– 1 tbsp soy sauce
– 1 tbsp cornstarch mixed with 2 tbsp water
### Sautéed Potatoes:
– 500g baby potatoes, halved
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– Sea salt
– Black pepper
### Haricots Verts:
– 300g haricots verts (French green beans), trimmed
– 1 tbsp butter
– 1 clove garlic, minced
– Sea salt
– Black pepper
– Juice of 1/2 lemon
Method
### Duck à l’Orange:
1. **Preheat the Oven**: Preheat your oven to 200°C (390°F).
2. **Prepare the Duck Breasts**: Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides with sea salt and black pepper.
3. **Sear the Duck Breasts**: Heat 1 tbsp of vegetable oil in an oven-safe skillet over medium-high heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is golden brown and crispy. Flip the duck breasts and cook for another 2 minutes to sear the other side.
4. **Roast the Duck**: Transfer the skillet to the preheated oven and roast for 7-10 minutes for medium-rare. Remove the skillet from the oven and let the duck rest for 5-10 minutes before slicing.
5. **Make the Orange Sauce**: While the duck is resting, pour out excess fat from the skillet, leaving about 1-2 tbsp. Add the orange juice, orange zest, chicken broth, honey, white wine vinegar, and soy sauce. Bring to a simmer over medium heat for 5-7 minutes until reduced slightly. Stir in the cornstarch mixture and continue to cook until the sauce thickens.
### Sautéed Potatoes:
1. **Boil the Potatoes**: Bring a pot of salted water to boil. Add the halved baby potatoes and cook for 10-15 minutes until just tender. Drain well.
2. **Sauté the Potatoes**: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the minced garlic and chopped rosemary, and sauté for 1 minute until fragrant. Add the drained potatoes and sauté for 10-12 minutes until golden and crispy. Season with sea salt and black pepper to taste.
### Haricots Verts:
1. **Blanch the Beans**: Bring a pot of salted water to boil. Add the haricots verts and blanch for 3-4 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop cooking.
2. **Sauté the Beans**: In a large skillet, melt 1 tbsp of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the blanched haricots verts and sauté for 4-5 minutes until heated through. Season with sea salt, black pepper, and a squeeze of lemon juice.
### Serving:
1. **Assemble the Plate**: Slice the rested duck breasts and arrange them on a plate. Spoon the orange sauce over the duck. Serve with a side of sautéed potatoes and haricots verts. Enjoy!
