It’s easier than you might think to make a cheffy main at home, like this duck breasts with sumac and orange sauce.
Just make sure you let the duck breasts rest before slicing to keep all the lovely juices inside for those restaurant vibes.
Ingredients
- 2 large duck breasts, skin scored in a criss-cross pattern
- 1⁄2 small red onion, sliced
- Juice and zest of 1 orange
- 100 ml chicken stock 25 g butter
- 1⁄4 tsp sumac
Instructions
- Season the duck breasts, then place fat-side down in a cold frying pan, and cook on medium heat until the fat starts to render and the skin is crisp.
- Once there’s a good amount of fat, turn and continue to cook, basting every couple of minutes. Cook for 10 min
in total. - Set the duck breasts aside to rest. Keep the pan on hand, add the onion and fry over a medium-high heat for
5 min. Add the orange juice and stock, and season with salt and pepper, then simmer for 8 min, or until reduced and syrupy. Whisk in the orange zest, butter and sumac, and season again to taste. - Slice the rested duck and serve with the sauce spooned over, with the mash and fennel/watercress
Notes
Score the duck breasts while cold for best results, as the fat will be too soft at room temperature
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Featured Image: Woman&Home Magazine
