Food, Recipes

Duck à l’Orange Pancakes

INGREDIENTS
1 cup soy sauce
1 cup orange/satsuma juice
½ cup sugar
½ cup water
2 garlic cloves, cracked
2 star anise
4 slices satsumas/orange
1 Tbsp honey
For the duck pancakes:

4 duck breasts, fat scored
Sea salt, to season
12 Asian duck pancakes (available in Asian supermarkets)
1 Tbsp Sesame oil, to brush
2 Tbsp vegetable oil, to brush
2 Clemengolds or oranges
100g asparagus spears,
Radishes, sliced to serve
Cucumber, shredded into noodles to serve
Micro herbs, to serve
METHOD
For the orange sauce, place all ingredients into a small saucepan and stir to dissolve the sugar. Heat over a medium heat until the sauce comes to a simmer. Reduce heat to low and simmer for 20 minutes until the sauce is glossy and coats the back of a spoon. Add the honey and leave aside to cool.

Preheat the oven to 180°C. Salt the scored duck fat generously, place fat side down in a cold skillet over a medium to high heat with no oil and let the duck fat render until crispy. Once crispy (after 5 or so minutes), flip over and fry for 1 minute before finishing, placing the pan in the oven to continue cooking for 3-5 minutes or until cooked to your liking. Remove the duck from the heat and leave aside to rest before slicing.

Brush pancakes lightly with a blend of the sesame oil and vegetable oil before lightly charring on a Le Creuset Signature Square Skillet Grill.

Serve pancakes filled with sliced duck, blanched asparagus spears, radish, citrus segments and micro herbs with a drizzle of the orange sauce.