Seared Duck with Orange and Red Currant Sauce
Ingredients
grams
Couscous
pot(s)
Provencal Herbs
sachet(s)
Chicken Stock Powder
grams
Green Beans
grams
Redcurrant Jelly
unit(s)
Onion
unit(s)
Duck Breasts
unit(s)
Orange
Not included in your delivery
300 milliliter(s)
Water for the Couscous
150 milliliter(s)
Water for the Sauce
Instructions
Preheat your oven to 200 degrees. Cut the onion in half through the root. Peel and chop half the onion into roughly ½ cm pieces. Thinly slice the other half into half moon shapes. Remove the very tops and bottoms from the green beans. Using a vegetable peeler, peel off 3cm wide pieces of orange peel (you'll need one per person). WE NEED TO TAKE A PICTURE OF THIS IN DETAIL. Thinly slice these into strips (this is called a julienne!). Squeeze half your orange juice into a small bowl. We'll be using the remaining orange later.
Heat a splash of oil in a medium saucepan over medium heat. Add the chopped onion to the pan and cook for 5 mins, or until softened. Season with salt and pepper. Add the couscous and stir to coat in oil. Add the water (the amount is specified in the ingredient list) and half the chicken stock pot. Bring to a boil, stirring to dissolve the stock pot, and cover with a lid. Remove from heat and leave to the side until ready to serve.
Put a large frying pan on medium heat. Season the duck on both sides with salt and pepper. Add your duck to the pan skin-side down and cook for 7-8 minutes, until the skin is golden brown and crispy. Turn over and cook about 7-8 minutes on the other side. Tip: If you try to rush this process, the skin will never crisp. We like our duck a bit pink in the middle, but if you like yours cooked a bit more, just cook for a few more mins per side.
While the duck cooks, place your green beans on a baking tray and toss with a drizzle of oil and the Herbs de Provence. Season with salt and pepper. Roast for 12-15 minutes, until slightly crispy.
Cut your remaining orange into ½cm wide rounds. Cut each round into a half moon. When the duck is done, remove from the pan and set aside to rest on a chopping board covered with foil. Discard all but a thin layer of duck fat in the pan and return to the stove.
Add your sliced onion and orange peel strips to your frying pan over medium-high heat. Cook, stirring occasionally, for 4-5 minutes, until soft. Add your remaining stock pot, orange juice, and water (the amount is specified in the ingredient list) to the pan. Simmer for 2-3 minutes, or until reduced by half. Add the rich redcurrant jelly and sliced oranges. Stir to break up the jelly and cook for 2-3 minutes, until thoroughly combined.
b
