Sous Vide Duck Breast a l’Orange
Duck à l’Orange, or Canard à l’Orange if you want to get technical about it, is a classic French favorite. Traditionally, the duck is roasted and served with an orange sauce, but for our modern...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.anovaculinary.com.
Ingredients
- 2 (6-ounce) duck breasts
- Salt and freshly ground black pepper
- Zest and juice of 1 orange
- 4 cloves garlic, crushed
- 1 shallot, peeled and quartered
- 4 sprigs fresh thyme
- 1 tablespoon black peppercorns
- 1 tablespoon sherry vinegar
- 1 cup chicken or duck stock
- 2 tablespoons cold unsalted butter, sliced into 1/2-inch piece
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