Duck à l'Orange by Chef Adam Byatt

Discover Adam Byatt's latest recipe, created with the Hestan Nanobond Frying Pan.

"A true classic dish and combination. I’ve never cooked this style of butchered duck before, but it’s always great to stretch yourself. I wanted to see if I could cook two duck breasts all the way on the skin side and portion them with the crispy skin still intact." - Chef Adam Byatt

Duck Butchery

Bone out the duck for the galantine, reserving the skin with the breasts attached. Remove the leg meat for another preparation. Trim into a large square, keeping any excess skin.

You can find this butchery method in further detail in my reels below.

Serves 4

Ingredients

• 1 Aylesbury duck
• 2 oranges, segmented (reserve the skin from 1 orange using a peeler)
• 25g caster sugar
• 50ml Cointreau
• 3g pink peppercorns
• 500ml duck stock
• 2 tsp chopped chives
• 250g sweet potato purée

Method

1. Cook the duck breasts skin-side down in a cold, lightly salted pan. Cook slowly until the skin is crisp, basting the breast meat with the rendered duck fat throughout.
2. While the duck rests, prepare the sauce. Using the same pan if possible, add a few strips of orange peel, the pink peppercorns and a spoonful of sugar.
3. Allow the mixture to caramelise before deglazing with the Cointreau. Add the juice from the oranges to create the sweet and sour balance.
4. Add the duck stock and reduce until you have a rich glaze consistency.
5. Whisk in a knob of butter and gently simmer.
6. Pass the sauce through a fine sieve and finish with the fresh orange segments.
7. Serve with sweet potato purée and slices of the duck breast.

For this dish, I have used a sweet potato purée and kept things very simple.

Give it a go. If the butchery feels daunting, simply use duck breasts instead.