![New Duck À L’Orange Citrus And Cucumber Duck Pancakes](/on/demandware.static/-/Sites-LCNZ-Library/default/dw3db66879/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000825_ENG.png)
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
New orange sauce:
- 1 cup soy sauce
- 1 cup orange or mandarin or clementine juice
- ½ cup sugar
- ½ cup water
- 2 garlic cloves, cracked
- 2 star anise
- 4 slices oranges
Duck pancakes:
- 4 duck breasts, fat scored
- sea salt, to season
- 12 Asian duck pancakes, available Asian supermarkets
- 1 tablespoon Sesame oil, to brush
- 2 tablespoons vegetable oil, to brush
- 2 oranges or mandarins or clementines
- 100g asparagus spears
- Radishes, sliced to serve
- Cucumber, shredded to noodles to serve
- Micro herbs, to serve
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Method
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1For the new à l’orange sauce, place all ingredients into a small saucepan and stir to dissolve sugar.
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2Heat over a medium heat until the sauce comes to a simmer.
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3Reduce heat to low and simmer for 20 minutes until the sauce is glossy and coats the back of a spoon (coating consistency) leave aside to cool.
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4Preheat the oven to 180C° (160C° fan oven).
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5Salt the scored duck fat generously, place fat side down in a cold Le Creuset Round Skillet over medium heat with no oil.
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6Once the duck fat starts to render, turn the heat up to medium or high until crispy. Only when crispy after 5 or so minutes flip over and fry for 1 minutes before finishing placing the pan in the oven to continue cooking for 5 minutes or until cooked to your liking.
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7Remove the duck from the heat and leave aside to rest before slicing.
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8Brush your pancakes lightly with a blend of the sesame oil and vegetable oil before lightly charring on a Le Creuset Square Grillit.
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9Serve hot with sliced duck and a salad of blanched asparagus spears, radish and citrus with micro herbs to eat with your pancakes with a drizzle of the new à l’orange sauce.