2 ways to make pan-seared duck breast with delicious creamy vegetable and orange sauce

Prepare and marinate the duck breast

After purchasing the duck breast, rub it with salt and crushed ginger (or white wine) and let it sit for about 20 minutes. Then, rinse it clean and let it drain.

You can use a knife to make shallow cuts on the surface of the duck breast (if thick) so that the marinade can penetrate better. Marinate the duck breast with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of sugar, and 1 teaspoon of minced garlic, mixing well.

Make the orange sauce

First, use a peeler to scrape some orange peel, then cut the orange in half (or separate the segments) to easily squeeze out the juice.

Next, add 1 tablespoon of unsalted butter to a small pot and melt it over medium heat. Then add 100ml of water, 10g of beef powder, 20ml of red wine, 1 tablespoon of ketchup, 1 tablespoon of sugar, and 2 sprigs of thyme, stirring well.

While stirring, add 1/3 teaspoon of salt, a bit of shredded orange peel, and the orange juice. Reduce the heat and cook until the mixture thickens.

Pan-sear the duck breast

Add a little cooking oil to the heated pan, then place the duck breast to sear until both sides are evenly golden.

Completion

Take the duck breast out and slice it into bite-sized pieces, then arrange it on a plate and garnish before drizzling the orange sauce over it.

Final product

Duck breast with orange sauce is made from the tender meat of the duck with a thin, fatty skin and full meat, combined with the sweet and sour taste of the orange sauce, especially with a hint of fragrant thyme seasoning. This dish can be served as an appetizer at your party!

Prepare and Marinate the Duck Breast

After purchasing the duck breast, use salt and crushed ginger to rub on the duck meat, then soak it for about 20 minutes to remove the duck’s odor. After that, rinse it with clean water and let it drain.

Use a knife to make diagonal cuts on the duck skin to help the seasoning penetrate evenly into the meat.

Next, pound 20g of coriander seeds and 20g of cumin in a mortar, then add 1 teaspoon of garlic powder, 1 teaspoon of paprika powder, and a little pepper and salt, and pound again.

Finally, marinate the mixture you just pounded onto the duck breast, cover it tightly (or wrap it with plastic wrap), and place it in the refrigerator for about 30 minutes.

Pan-Sear the Duck Breast

Add a little cooking oil to the pan, wait for the oil to heat up before placing the duck breast in to sear until golden brown on both sides over medium heat. Next, add 2 crushed garlic cloves, 1 sprig of thyme, and 1 tablespoon of unsalted butter, and stir together.

Use a spoon to baste the seasoning mixture from the pan over the duck breast several times before turning off the heat.

Making cream sauce

First, chop 100g of onion, 50g of celery, and 400g of cauliflower.

Then, heat a little oil in a pan to sauté the onion and celery, and then add the cauliflower to stir-fry with 1 tablespoon of unsalted butter. Next, add 500ml of unsweetened fresh milk and 150ml of whipping cream, stirring well. Add 1 sprig of thyme and 1 sprig of parsley, and stir for about 3 minutes.

Finally, pour the mixture (just cooked) into a blender, press the button to puree. Strain this mixture through a sieve to complete a smoother cream sauce.

Prepare the other ingredients

Beetroot, wash the outer skin clean and slice, also chop the green onions, then soak both these ingredients in a bowl of ice water for about 5 minutes to reduce the pungency. Drain.

For the purple cabbage, slice it, soak in diluted salt water, and rinse with clean water, then drain.

For the orange, use a peeler to take a little peel, then cut it in half (or separate the segments) to squeeze out the orange juice.

Make the salad

Add the beetroot, green onions, and purple cabbage into a large bowl, then add orange juice, 2 tablespoons of balsamic vinegar, 1/2 teaspoon of paprika, a bit of salt and sugar, and mix well.

Add a little grated orange peel and 2 tablespoons of olive oil, mix again.

Make the mango sauce

Separate the mango flesh into a blender along with 1 tablespoon of olive oil, press the blend button to puree. Strain the mango mixture through a sieve for a smooth sauce.

Completion

Slice the duck breast into bite-sized pieces, arrange them on a plate with the cream sauce, salad, and drizzle more mango sauce before enjoying.

Final Product

The pan-seared duck breast with vegetable cream sauce is beautifully decorated with the vibrant colors of the vegetables used. The creamy sauce blends with the sweet and sour mango sauce, harmonizing with the tender meat and rich flavor of the duck breast; once you try it, you will want to eat it many more times!