Golden saffron orange sauce – the perfect accompaniment for duck…
Author: Julie Malyon @ SBA's Kitchen
4large duck breast filletsskin on, excess fat trimmed
For the spice rub
¼tspground black pepper
½tspMaldon sea salt
For the sauce
1French shallotfinely chopped
10strands of saffron
¼tspMaldon sea salt
Use a sharp knife to score the skin of each duck breast at 2cm intervals.
Place the ingredients for the spice rub into a mortar and pestle and pound until you have a course powder.
Massage the spice into the skin of the duck breasts.
Preheat oven to 180°C. Heat the olive oil in a large heavy-based frying pan over high heat. Add half the duck, skin-side down, and cook for 4 minutes or until browned. Turn and cook for a further 3 minutes. Transfer to a large baking tray. Repeat with the remaining duck.
Bake in oven for 8 minutes for medium or until cooked to your liking.
Cover with foil and set aside for 5 minutes to rest.
Thinly slice across the grain and serve with warm Saffron Orange Sauce.
For the sauce
Use a zester to remove the rind from 1 orange. (Alternatively, use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove white pith from the rind. Cut the rind into very thin strips).
Juice the orange, you will need ½ cup of orange juice.
Place the orange juice, Grand Marnier, the French shallot, 5 strands of the saffron, the brown sugar and Maldon sea salt into a small pan and bring to a gentle boil. Cook for five (5) minutes, and set aside to cool. (If time permits, allow to stand for a few hours to get maximum colour from the saffron)
Strain the liquid into a clean pan and discard the solids.
Add the orange zest and remaining saffron strands to the liquid and heat to a gentle simmer.
Whisk in the butter, a piece at a time.
Keep the sauce warm until ready to serve.
You may need an additional orange, depending on the size and juiciness of them.
If you don’t have Grand Marnier or other orange liqueur, you can use dry white wine.
You could serve crispy roast potatoes cooked in duck fat or mashed potatoes with finely chopped chives as a side, but I parboiled some thick chips and cooked them alongside the duck – they took on some of the spices as they cooked.
Spiced Duck Breast with Saffron Orange Sauce https://sbaskitchen.com/2017/12/05/saffron-in-the-kitchen-and-now-in-the-garden/