Page 218 - YC Cooking School

9. Remove the duck breasts from the pan and leave them to rest for at least 5 or 6

minutes.
10. Discard the leftover duck fat from the pan and return it to the flame, deglazing with
the Grand Marnier or another type of orange liqueur. Note: Remember to watch out
and step back, just in case it ignites into flame. Remove the pan from the heat.
11. Pour the Grand Marnier deglazing juices into your reducing sauce, as well as any juices
from the resting duck.
12. Increase the heat under your sauce and whisk in the butter.
13. Check your seasoning and add salt and pepper if needed.
14. Remove the sauce from the heat and add the orange segments.
15. Place a few rocket leaves onto each serving plate.

16. Slice the duck breast thinly and place in a fan shape onto each plate.
17. Drizzle with a little sauce and serve immediately.

© Recipe copyright of Franck Dangereux

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