Orange and white beer duck breasts

Name: Orange and white beer duck breasts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 to 3
Cuisine: Québécoise
Ingredients: 2 duck breasts, fat scored into a tight crosshatch pattern; 3/4 cup Belgian wheat beer by Sober Carpenter Brewery; 1/2 cup orange juice; 3 garlic cloves, finely chopped; 2 tablespoons soy sauce; 2 tablespoons honey; Salt and pepper from the mill; 1 cup orange juice; 1/2 cup Belgian white beer by Sober Carpenter Brewery; 1/3 cup brown sugar; 1/4 cup maple syrup; 1/2 teaspoon Provence herbs; Juice of 1/2 lime; Salt and pepper from the mill

Preparation 15 min
Refrigeration 6 h
Cooking 20 min
Servings 2 to 3
Freezing I do not suggest

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Ingredients
Preparation
Comments

I am a huge duck breast lover. Even more so when they are served with this legendary orange and white beer sauce!

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Ingredients

2 duck breasts, fat scored into a tight crosshatch pattern
3/4 cup Belgian wheat beer by Sober Carpenter Brewery
1/2 cup orange juice
3 garlic cloves, finely chopped
2 tablespoons soy sauce
2 tablespoons honey
Salt and pepper from the mill

Ingredients for the sauce

1 cup orange juice
1/2 cup Belgian white beer by Sober Carpenter Brewery
1/3 cup brown sugar
1/4 cup maple syrup
1/2 teaspoon Provence herbs
Juice of 1/2 lime
Salt and pepper from the mill

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Preparation

Place the duck breasts skin side up in a large airtight dish, add the rest of the ingredients, season with salt and pepper generously and close the dish. Mix and place in the fridge for 6 hours. Remove from fridge 30 minutes before cooking.
In a saucepan, put the ingredients for the sauce, season with salt and pepper and mix. Bring to a boil, reduce to low heat and simmer for about 10 minutes or until the sauce is slightly thickened. The larger the pan, the faster the sauce will reduce. Be careful, the beer will foam so stir constantly at the beginning. Keep warm.
In a large skillet over medium heat, place the duck breasts skin side down. Cook for about 5 minutes or until the skin is golden brown and crispy. Flip and continue cooking for 5 minutes. At this point, the doneness should be medium-rare. Place on a plate, cover tightly with aluminum foil and let rest for 5 minutes before slicing. Serve and drizzle with the sauce!

Our sommeliers suggest

Le Temps des Amis Côte de Gascogne

Southwest, France

Le Temps des Amis Côte de Gascogne is a fruity, lively white from Southwest France blending colombard and sauvignon blanc, and it gives the duck a fresh counterweight. Its liveliness cuts the fat of the crispy skin, and its citrusy fruit meets the orange, the lime and the white beer in the sauce, while the honey and maple go down easy. A dinner-with-friends white, just like the name says! See the product

Rafale Orange et Pomme Grenade, 4.5%

Le Ketch

The orange is in the sauce, the orange is in the beer. A gose with citrus and coriander follows the same line, and its gentle acidity tracks the sauce's without going higher. The salt, for its part, deals with the fat melting under the duck skin and keeps the dish lively until the end of the meal. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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