Duck A L’Orange
4
Servings
4 Duck breasts
Method
- Preheat oven to 180°C.
- Score duck fat with a sharp knife in a criss-cross pattern.
- Heat a heavy pan over medium heat. Cook duck breast skin side down until fat has rendered and skin is crisp.
- Flip breasts and cook for 2-3 minutes more.
- Roast duck breast in the oven to 7-8 minutes until medium-rare (55°C). Remove and rest in a warm place.
- Drain fat from pan and add all sauce ingredients (except oranges), simmer until sauce reaches a syrupy consistency. Add orange segments and allow to heat through.
- Slice duck and place on a platter with bok choy.
- Spoon over oranges and sauce. Serve scattered with sesame seeds.
Cook’s tip:
Reserve the duck fat to use later to roast potatoes.
Serving:
Steamed bok choy or rice. Toasted sesame seed.
Ingredients
Sauce:
Cooking Conversions
| 1 tablespoon (tbsp) | = | 3 teaspoons (tsp) |
|---|---|---|
| 8 tablespoons (tbsp) | = | 0.5 cup |
| 16 tablespoons (tbsp) | = | 1 cup |
| 1 cup | = | 48 teaspoons (tsp) |
| 1 cup | = | 8 fluid ounces (fl oz) |
| 2 cups | = | 1 pint (pt) |
| 4 cups | = | 1 quart |
| 1 gallon (gal) | = | 4 quarts |
| 16 ounces (oz) | = | 1 pound (lb) |
| 1 milliliter (ml) | = | 1 cubic centimeter (cc) |
| 1 inch (in) | = | 2.54 centimeters (cm) |
U.S. to Metric
| CAPACITY | WEIGHT | ||
|---|---|---|---|
| 1/5 teaspoon | 1 milliliter | 1 oz | 28 grams |
| 1 teaspoon | 5 ml | 1 pound | 454 grams |
| 1 tablespoon | 15 ml | ||
| 1 fluid oz | 30 ml | ||
| 1/5 cup | 47 ml | ||
| 1 cup | 237 ml | ||
| 2 cups (1 pint) | 473 ml | ||
| 4 cups (1 quart) | 0.95 liter | ||
| 4 quarts (1 gal.) | 3.8 liters |
Metric to U.S.
| CAPACITY | WEIGHT | ||
|---|---|---|---|
| 1 milliliter | 1/5 teaspoon | 1 gram | 0.035 ounce |
| 5 ml | 1 teaspoon | 100 grams | 3.5 ounces |
| 15 ml | 1 tablespoon | 500 grams | 1.10 pounds |
| 100 ml | 3.4 fluid oz | 1 kilogram | 2.205 pounds = 35 ounces |
| 240 ml | 1 cup | ||
| 1 liter | 34 fluid oz = 4.2 cups = 2.1 pints = 1.06 quarts = 0.26 gallon |
