Roasted duck breast with orange sauce

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Recipe: • 2 duck legs • 4 shallots, peeled and halved • 5 cloves garlic • 15g porcini, soaked • 1 large sprig of thyme • 1 bay leaf • 450ml stock (or enough to cover the duck legs but not the skin) • 250ml wine 1 bunch of carrots, peeled • Juice of one orange • 25g butter • A drizzle of honey • Parsley 1. Salt the duck legs on both sides. • 2. Pan fry skin side down over a medium-high heat until the skin is golden, turn and cook the other side for 2 minutes. Remove and set aside. • 3. If there is a huge amount of fat in the pan, pour it off until you have a few tbsp left in. Add the shallots, cook flat side down over a medium heat until golden. • 4. Add garlic, thyme, porcini, a bay leaf, season, pour over wine and simmer for 2 minutes. Preheat your oven to 150c fan. •

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Today I bring you my version of duck breast: cooked at low temperature and lacquered with the precious Amirkaal honey from @fulmerhoney 🍯 A completely natural honey, produced in the mountains of Central Asia in limited and numbered quantities. You can’t go wrong with this technique! You will get a duck cooked to perfection, tender and very tasty. For the chest: 1 duck breast Thyme to taste Cook the breast in the Roner at 54 degrees for 2 hours, then brown 5 minutes per side in the pan. At this point, varnish with fulmer’s Amirkaal honey and set aside. For the sauce: 1 tablespoon of sugar 2 orange juice 150g demiglace thyme Orange peel Caramelize the sugar, glaze with the orange juice, then add the rest of the ingredients. Reduce the sauce over a low heat until it is nice and shiny.

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