Kim Milan's Orange Duck Breast Steak
A French-style duck breast steak featuring crispy skin and juicy meat, served with a refreshing orange sauce and savory carrot cream.
Ingredients needed 1 servings
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.
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