Orange & coriander duck breasts

I love cooking duck, especially duck breasts which are now easy to buy from the supermarket and not super expensive like the old days.

I particularly like to finish cooking them in the combi steam oven so you get that hit of moisture which perfectly cooks them to medium rare.  Plus, while you are rendering down the fat and crisping up the skin you can cook the cous cous and vegetables in the steam oven and throw together this delicious little sauce!

It honestly is the most used appliance in my kitchen.

Ingredients:  Serves 2

2 duck breasts, trimmed of any excess skin and removed from the fridge to come to room temperature 20 minutes before cooking
Rub with ground coriander & sprinkle with salt
Sauce:
Juice & rind of half a large orange.
¼ cup Verjuice
¼ cup chicken stock
Segments from other half of the orange
½ tsp of ground coriander (extra)
Knob of butter
Fresh coriander, chopped finely

Cous cous to serve flavoured with other half of the orange rind, a few currents and chopped, fresh coriander.  See Tips & Tricks page here

Steamed fresh vegetables here

1. Method:
   Score the duck skin being careful not to cut into the flesh. Place the seasoned duck breasts into a cold non-stick pan over a medium heat skin side down.  Render the fat from under the skin for at least 10 minutes or until the skin is crispy.  You will need to tip off the fat from time to time.  Keep this for using again 🙂
2. Preheat the combi to 190°C with the empty solid tray inside the oven to heat up as well.
3. Remove the duck breasts and place them into the heated solid steam oven tray, skin up.
4. Turn the combi from oven to Combination mode 190°C + 30% steam for 6 minutes for medium size duck breasts.
5. Remove from oven to rest well.
6. While the duck is cooking make the sauce:  Remove almost all of the duck fat, add the ground coriander and cook for a minute.
7. Add all the other ingredients except the fresh coriander and boil to reduce.  Stir well to remove all the bits on the base of the pan.
8. Add a knob of butter, fresh coriander and swirl to mix.
9. Slice rested duck breasts.
10. Plate up with cous cous on the base, top with steamed vegetables, rested duck and cover with orange & coriander sauce.

Duck skin should be crisp but if you have a combi with a grill and like it a little more crispy then flash it under the grill for a couple of minutes before slicing.