Sauces for Duck Breast | SAUCES POUR LE MAGRET DE CANARD
Course: MainServings
2
peopleCooking time
20
minutesExplore three exquisite sauces to perfectly complement your duck breast: Honey and Vinegar, Green Peppercorn, and Orange Sauce. Each sauce boasts distinctive flavors that will enhance your duck dish, making it an unforgettable culinary experience.
Ingredients
- Honey and Vinegar Sauce (Sauce au Miel et Balsamique)
1 shallot
1 tablespoon duck fat
50ml balsamic vinegar/raspberry/wine vinegar
salt and pepper to taste
chicken/duck stock or water (optional)
- Green Peppercorn Sauce (Sauce au Poivre Vert)
1 shallot
1 tablespoon duck fat
1/2 tablespoon butter
1 tablespoon crushed green peppers
salt and pepper to taste
a splash of brandy
1/2 glass white wine
1 glass duck/chicken/veal stock
75ml crème fraîche/cream
- Orange Sauce (Sauce a l’Orange)
30ml red wine vinegar
30ml white sugar
Juice of two oranges
A few drops of brandy or orange liqueur
1 glass brown duck/chicken/veal stock
Directions
- Honey and Vinegar Sauce (Sauce au Miel et Balsamique)
- Finely dice the shallot. Once the duck breast has been cooked, leave just enough duck fat in the pan to sweat the diced shallot. Season with salt and pepper.
- Once softened and nicely colored, deglaze the shallots with the vinegar and reduce by half.
- Add the honey and stir for a minute. If it becomes too sticky, add a drop of water or stock to thin it out.
- Green Peppercorn Sauce (Sauce au Poivre Vert)
- Finely dice the shallot and sweat in some leftover duck fat and a knob of butter. Season with salt and pepper.
- Once softened and colored, add in the brandy and crushed peppercorns, then stir for a minute. Pour over the white wine and reduce by half.
- Pour in the stock and reduce to just about sauce consistency. Stir in the crème fraîche.
- Orange Sauce (Sauce a l’Orange)
- Gently melt the sugar in a pan until a golden caramel color then pour in the vinegar. Stir until all sugar has dissolved. If you doubled the quantity, pour out about half, leaving half in the pan.
- Strain in the orange juice, stir well, and reduce by half. Pour in the stock, the orange liqueur/brandy, and reduce until a sauce consistency is reached.
