The Secret to Making ANY Duck Sauce Restaurant-Worthy

How to Make a Duck Pan Sauce That Doesn’t “Sucs”! 🦆✨

The full recipe is below…

STAY IN TOUCH
💌 Subscribe to my Recipe of The Week Club – https://www.eatlikeanadult.com/subscribe/
🌍 My website – https://www.eatlikeanadult.com/

SOCIALS
📸 Instagram – https://www.instagram.com/eatlikeanadult/
📘 Facebook – https://www.facebook.com/eatlikeanadult

WHO AM I?
My name is Russell Clamp and I teach mostly healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one 🙂 then you’re in the right place. You can find out more about me here – https://www.eatlikeanadult.com/about/

Duck breasts with orange juice sauce

2 duck breasts
30ml Grand Marnier
1 shallot, diced fine
2 tbsp marmalade (optional)
200ml orange juice
250ml chicken or veal stock
2 tsp soy sauce
3 tbsp butter (optional)
2 sprigs thyme, picked

1. Score the fat on the breasts in a crosshatch pattern without scoring the meat underneath.
2. Season both side and allow to come up to room temperature.
3. Place fat side down in a cold pan and place on to a medium low heat. This will allow the fat to render out and as the Maillard reaction occurs you’ll it will lift away from the pan without sticking.
4. Cook on the other side for a few minutes until you get an internal temperature of 54°C (130°F), remove and rest on a rack.
5. To make the pan sauce pour out excess duck fat and reserve for future use.
6. Fry the shallot until translucent and then add the Grand Marnier to deglaze the pan. Cook for a few minutes until most of the alcohol has evaporated.
7. Add in the marmalade and soy sauce and allow the marmalade to melt for a minute. It might not all break down immediately but that’s ok, it’ll melt during the rest of the cooking.
8. Add in the orange juice and stock. Reduce that down for 10 minutes or until the spatula traces through the sauce.
9. Add in the thyme, cook for 30 seconds and turn off the heat.
10. Add in the cold butter and whisk to emulsify.
11. Serve with the sliced duck breast over rice or serve with mash. Garnish with spring onion and furikake seasoning.

I’ve just pan fried some duck how do I make what’s left in the pan into a restaurant quality pan sauce well in the UK and the us we tend to call this fond thinking will be all French but the French call it Suk some say from T Suk referring to the caramelization that caused it there’s also an argument that it’s from Suk meaning juices like in Suk cooking juices that makes a bit more sense to me here’s how you can make a duck pan sauce that doesn’t souk I think you can see what I did there so two fre range duck breast fillets here I’ll score that skin which will allow the fat to Rend out better do it just enough to score the skin surface ideally not through to the flesh salt both pieces allowing any moisture to come out dabbing off as it does these go into a cold pan with no oil yes a cold pan this will allow the fat to Rend out better and give you a nice gradual Browning as the myard reaction occurs or in this case the malard reaction dad joke thank you very much it’ll unstick from the pan and you can check for color every now and then a little bit of seasoning on this side which you could have also done at the start if you wanted and then turn them over remove and rest when you get to an internal temperature of 50 c or I like to go just under if you’re worried about them getting cold whilst you make your sauce you can pop them into an oven at 60 C that’s 140 F I’ve got this small countertop toaster oven that is perfect for this we’ll pour off most of the fat and store it in the fridge to cook with whenever we want a small detour here duck fat makes everything taste better especially potatoes pom salades is one of the best when you’ve collected enough duck fat that goes into the skillet followed up by these potatoes salt and pepper and lid on turn them a few times until you get some nice color on them and when they’re fork tender leave the lid off and continue cooking until you get the color that you like turn off the heat and add some minced garlic let that cook out for about a minute or two off the heat and then add some chopped parsley right at the end these are fantastic with roast or pan fried meat chicken or fish but I’m serving my duck with something a little different today okay so whilst those duck breasts are resting we’ll make the pan sauce with this Sou in with some finely chopped shalots sweat those off for a moment and then dig glaze with some gr man now this is called fond it’s the part after the de glaze French for bottom not that type it’s the base or Foundation I’m going in with some marmalade next I really like the combination of sweetness and bitterness you can do just a teaspoon if you want just a hint of that what’s better to complement that sweet and bitter than the salty Umami of soy sauce cook that out for a couple of minutes and don’t worry if you still have small lumps of maral it will melt down over the next few minutes we’ll go in with some orange juice followed up with some chicken stock then you’re going to reduce that aggressively to your desired consistency it’s actually quicker if you’re using a slightly larger pan with a larger surface area for that water to evaporate once that’s reduced so that the spatula traces through I’ll add some finely chopped thyme I’ll cook that out for about another 1 to 2 minutes turn off the heat and mount some cold butter a little at a time cold butter here is the key and I’ll keep it moving around to emulsify without its splitting quick test and then season to your preferred taste you can go the extra mile here and pass this sauce through a Sie if you’re serving this to someone that you want to impress it will give you this beautiful glossy finish slice the duck breast to your desired thickness medium rare should be a nice blushing pink like this now I love to serve this on white rice with the sliced duck breast sauce all over it’s a bit of an unusual way to serve a duck pan sauce I’ll give you that but I do love it that Rice mops up the remaining sauce and it’s an absolute Delight now I know some of you are screaming at the screen right now saying don’t put the sauce on the crispy skin so if you want a different serving this is probably what you’re expecting maybe a little bit of extra color with a blowtorch and then on with your cooked duck breast I’m going to serve that alongside some buttery Mash I’ve got another video on my channel on how to do buttery mash for the spring onions I’ll cut those on a very steep bias nice and thin then I’ll prepare some water with some ice in it get the spring onions in there to shock them which makes them curl up beautifully dry them with some kitchen towel and they’re ready to go and maybe I’ll finish fin off with a little bit of furuk Kake seasoning too if you want to try an alternative potato with this dish click on this video on the screen now