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!