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Explore Michelin level Duck à l'orange - Like you've never seen with 61,057 views, 1,581 likes, and 106 comments. Experience the impact of this video content that has captured audience attention.

Duck à l’orange made with @Hestan for my Michelin * Restaurant - Trinity - Full recipe below A true classic dish and combination. I’ve never cooked this style of butchered duck before, but it’s always great to stretch yourself This recipe is brought to you by my friends at Hestan - for this, I used the Hestan NanoBond Titanium Frying Pan - 400% stronger than stainless steel and 100% toxic free. Use code ADAMBYATT15 for 15% off - They’re the only pans I would recommend whole heartedly. I wanted to see if I could cook two duck breasts all the way on the skin side and portion with the crispy skin still intact. Duck Butchery Bone out the duck for the galantine reserving the skin with breasts attached. Remove leg meat for another preparation. Trim into a large square with excess skin. You can find this butchery method in further detail in my reels below. Serves four people Ingredients; 1 Aylesbury duck 2 oranges segmented , reserve the skin from one orange with a peeler 25g caster sugar 50ml Cointreau 3g pink peppercorns 500ml duck stock 2 tsp chopped chives 250g sweet potato puree Method Cook the duck breasts skin side down starting in a cold pan that is seasoned with salt. Cook slowly until the skin is crisp, basting the breast meat with the fat that renders out. It’s the sauce that’s important here. Whilst the duck rests, Use the pan from the duck cooking if you can. Add a few orange peelings and some pink peppercorns and a spoon full of sugar. Caramelise this before deglazing with the Cointreau and then go in with the orange juice (this is where the sweet and sour comes from) Once reduced add some good duck stock and reduce to a nice glaze. Add a knob of butter and simmer the sauce. Now pass the sauce through a fine sieve and finish with some fresh segments. For this dish I have used a sweet potato purée and kept things very simple. Give it a go, use a duck breast if the butchery feels daunting. Happy cooking Adam x

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