Kim Milan's Orange Duck Breast Steak

• 1 duck breast (about 200g)
• 3 oranges (or 100% orange juice)
• 1 carrot
• 50g butter
• 100ml chicken stock
• 1 teaspoon white wine vinegar
• 2 cloves garlic
• 1 sprig rosemary
• a pinch of chopi powder
• 1 peperoncino
• a pinch of salt
• a pinch of black pepper

Recipe 🍳

Cooking tips 💡

• Drying the duck breast in the refrigerator for about a day before cooking removes moisture from the skin, making it much crispier when seared.
• If the pan is too hot during butter basting, the edges of the meat can become tough. Maintain a low temperature where the butter gently foams.
• Adding butter equivalent to about half the weight of the carrots when blending the carrot cream gives it a glossy finish and enhances its rich, savory flavor.

Recommended for 🙋

• ⭐Those who want to enjoy duck meat in an elegant, fine-dining style.
• ⭐Those who prefer a refreshing and savory harmony of fruit sauce and meat dishes.