16 hours ago, Owtahear said:Duck Breast A L'Orange, Duckfat roasted potatoes with garlic and rosemary and spring greens with a blood orange vinaigrette. My plating skills suck. This is my first attempt so forgive me to post on here an actual photo. I have done duck breast better, the breasts were smaller, and therefore didn't get the medium rare I wanted. But man, I nailed the sauce. I didn't want that typical cloying, sweet orange sauce that might as well be on some cheap Chinese buffet. I had it with fresh orange juice, zest, shallots, thyme, and especially homemade duck stock. I finished it with Cointreau, Cognac and butter. The sauce rocked much better than the actual duck. I now know how to nail the sauce. next time I will do this with a whole roasted duck.
nice. I tried making it for the first time a few weekends ago based on this youtube Foodwishes Chef John video. And mine was really too sweet and I don't think I'm ever going to try again after that experience. I didn't do the long way of making a separate Gastrique and I think it was more like a pan sauce based on orange juice and a sugar with cognac etc.
My Peking duck breasts were raw inside and uncooked because they were so thick but the outside had a lot of heat so I just took it off the heat (for fear of drying out and overcooking the outside) ate the inside raw - didn't taste gross but the dish overall was a thumbs down (for me).
Glad it worked out for others with controlled sweetness - maybe that's the key or fatal blunder
