New Duck À L’Orange Citrus And Cucumber Duck Pancakes

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
New Duck À L’Orange Citrus And Cucumber Duck Pancakes
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

  • Method

  • 1
    For the new à l’orange sauce, place all ingredients into a small saucepan and stir to dissolve sugar.
  • 2
    Heat over a medium heat until the sauce comes to a simmer.
  • 3
    Reduce 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.
  • 4
    Preheat the oven to 180C° (160C° fan oven).
  • 5
    Salt the scored duck fat generously, place fat side down in a cold Le Creuset Round Skillet over medium heat with no oil.
  • 6
    Once 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.
  • 7
    Remove the duck from the heat and leave aside to rest before slicing.
  • 8
    Brush your pancakes lightly with a blend of the sesame oil and vegetable oil before lightly charring on a Le Creuset Square Grillit.
  • 9
    Serve 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.