Exclusive Recipe: Étoile’s Magret de Canard à l’Orange

An exclusive look at Étoile Cuisine et Bar’s recipe for Roasted duck breast, glazed daikon with orange spiced gastrique.

Magret de Canard à l’Orange


  • 4 duck breasts, 8 ounces each
  • 3 ounces sugar
  • 2 ounces red vinegar
  • 2 ounces orange juice
  • 2 cups chicken stock
  • 2 star anise
  • 1 tablespoon coriander seed
  • 1 tablespoon Szechuan pepper

Season the duck breasts on both sides with salt and pepper. Heat a skillet on medium heat, add the duck breasts to the pan skin down, cooking about three minutes. Transfer the pan to a convection oven at 450 degrees for five minutes. Remove the duck breasts out of the pan and let them rest.

Put the sugar in a sauce pan with a little water and cook until a golden brown caramel. De-glaze with vinegar and orange juice; add the spices and chicken stock; reduce for five minutes then strain over a chinois. Add salt and pepper to taste. Slice the duck breast, pour sauce over duck and serve with turnips, Brussels sprouts, and mushrooms. Bon appetit!

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