Recipe Pan-seared duck breast and orange butter sauce : Practical and Delicious

Recipe Pan-seared duck breast and orange butter sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pan-seared duck breast and orange butter sauce. You are currently reading Recipe Pan-seared duck breast and orange butter sauce : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Pan-seared duck breast and orange butter sauce requires 30m, cook 30m and serve 4. Caution: allergy Contains milk.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Dani Venn creates this winning salad recipe of sliced duck breast served on a bed of warm lentils, fennel and fresh herbs, then drizzled with delicious orange butter sauce.

Ingredients:

15 Ingredients

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  4 duck breasts
  
  
  


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  Sea salt flakes
  
  
  


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  Fennel fronds, to garnish
  
  
  


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  Extra parsley, to garnish
  
  
  


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  1 large bulb of fennel, cut into wedges (Reserve fennel fronds)
  
  
  


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  2 tbsp olive oil
  
  
  



• Orange Beurre Blanc (Butter Sauce)



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  Zest of 1 orange
  
  
  


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  Juice of 3 oranges, strained
  
  
  


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  1 tbsp white wine vinegar
  
  
  


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  100g cold butter, cut into cubes
  
  
  



• Lentil Salad



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  1 cup green lentils, cooked according to packet instructions, drained
  
  
  


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  2 carrots, peeled and finely diced
  
  
  


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  4 stalks celery, finely diced
  
  
  


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  1/2 cup parsley, finely chopped
  
  
  


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  4 sprigs thyme, finely chopped
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  To make lentil salad, cook lentils according to packet instructions, drain and set aside. Steam carrots and celery in a double boiler for about 5 minutes, or until cooked through, add to lentils. Stir through chopped parsley and thyme, season with salt. Set aside.
  
  
  


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  Step 2
  
  
  
  
  To cook fennel, rub fennel wedges with olive oil, place on high heat on griddle pan, BBQ or frypan, cook on each side for about 5 minutes until slightly charred and caramelised. Set aside.
  
  
  


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  Step 3
  
  
  
  
  To make orange butter sauce, add orange juice, zest and vinegar to a small saucepan, reduce liquid until about 2 tablespoons of liquid remain, mixture should look slightly syrupy. Remove zest. Ensure that butter is very cold, add half the amount of butter and whisk in well to combine. The sauce should emulsify and become thick, remove from heat, whisk in remaining cubes of butter. Set aside.
  
  
  


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  Step 4
  
  
  
  
  To cook duck breast, score the fat in a criss-cross pattern, season with a generous amount of sea salt flakes. Place heavy based frypan over low- medium heat, add duck breasts and allow to cook slowly and for the fat to render (melt off) for about 5 – 7 minutes until skin looks golden and crispy. Pour off excess fat and turn over duck breast, cook for a further 5 – 10 minutes depending how you like your duck cook. Remove from pan, allow duck to rest for 5 minutes before carving. Carve into thin slices.
  
  
  


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  Step 5
  
  
  
  
  To serve, gently heat up orange butter sauce if needed, drizzle a few tablespoons over the lentil salad and fennel. Place a portion of lentil salad and fennel on serving plates, top with duck breast and drizzle over orange butter sauce. Top with fresh fennel frongs (optional) and parsley.
  
  
  

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