The Four Saucemen Jalapeño and Sweet Orange Duck Breast

Written By RHM Admin

Ingredients:

  • 1 TBSP Jalapeño and Sweet Orange Rub

  • 2 Duck Breasts

  • 2 Zested oranges, Juiced

  • 2 oranges, thinly sliced

  • ½ cup sugar

  • ½ cup chicken stock

  • 2 tbsp white wine vinegar

  • 1 tsp cornflour

  • 1 tbsp water

  • 1 tbsp butter, cubed

Method

Thoroughly pat dry duck breasts with a paper towel. Score through the fat in a criss-cross pattern.

Place the duck breasts onto the roasting rack inside the roasting pan and liberally sprinkle the Jalapeño and Sweet Orange Rub over the scored breasts.

Roast the duck in the pre-heated BBQ or oven 180c for 30 minutes until golden and juices run clear when tested. (Internal temp 57c or 135f)

Remove duck from the oven and allow to rest 10 -15 minutes.

Sauce

Place the orange juice, slices, sugar, stock, and vinegar into the saucepan and simmer over medium heat for 8 minutes. Whisk in the combined cornflour and water and stir until liquid boils. Remove from heat and cool for 2 minutes, whisk in the cubed butter.

Serve the duck with a drizzle of the orange sauce. Enjoy!

– Sarah & Adam

 
RHM Admin
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