Orange Duck

Woooo another week of experimenting with foods! 

I picked up a couple pretty Muscovy breasts to test my new sous vide on, but there's going to be a shipping delay, so I was left with pan frying. Oh well!

For the breast I scored the skin and fat, and rubbed it with Chinese 5 Spice. You want to cook it skin side down first, on medium heat, for about 10 minutes. Then you flip it and continue for another 5-7 minutes, then rest it. I kept mine on the heat a smidge too long, but they still came out quite nicely. 

For the sauce I just mushed together a few a l'Orange recipes I found online, adjusting it as I went along. I think a coulis with the orange segments would have been nicer than just throwing them on a plate. Thoughts for next time I suppose!

Finally the carrot puree was made from carrots, ginger, garlic and onion. 

A++ would make again. Maybe with more veggies. 

Good news if you're a fan of my illustrations! I have a little shop on Redbubble now, so if you want the above design on a shirt, or a notebook, or as a print, head on over! I'll be adding other illustrations as I see fit, so stay tuned!