Duck Breast A L’Orange by Laurent Loudeac

Duck Breast A L’Orange by Laurent Loudeac

Recipe by Laurent Loudeac – Executive Chef at Hippopotamus Restaurant – Museum Hotel

Duck breast a l’orange with warm du puy lentil and bacon salad
2 Saveur Duck duck breasts trimmed and scored on top with a sharp knife
2 oranges peeled, segmented and juiced
50 g white sugar
50 ml red wine vinegar
100 g du puy lentils soaked in water for 1 hour or more
50 g bacon cut into lardons (small strips)
1 onion peeled and finely chopped
1 T chopped coriander
1 T chopped parsley
2 tomatos, peeled, deseeded and diced
75 ml red wine vinegar
100 ml canola oil
Salt & pepper to taste

1. To peel tomato, cut a cross at the bottom of the tomato. Put into boiling water for
10 seconds, refresh in ice water. Once cold, using a small knife, peel the skin off, cut
the tomato into four and remove seeds with a small knife, then dice.

2. While doing the orange segments, use a bowl underneath to capture the juice. Once
the segments are done, squeeze the remainder as hard as possible, to get as much
juice as possible.

3. For the orange sauce; in a pan put sugar and melt until golden brown. Deglaze with
the vinegar, the sugar will harden but will melt again when back to boil. Mix sugar
and vinegar well and reduce by half. Add the orange juice and cook slowly to reduce
until thickened. The sauce should coat the back of a spoon. Keep aside.

4. For the lentil salad; drain the lentil from the soaking water, put in a pot and cover
with fresh salted water. Bring to boil and cook slowly until tender. Drain and keep

5. For the dressing; in a pan, sweat off the bacon dry. Add the onion and sweat off
until golden brown. Deglaze with vinegar, add oil, season to taste. Mix in the lentils,
chopped parsley and coriander, mix well. Taste and add seasoning if needed. Keep

6. For the duck; in a hot pan sear the duck off skin down until crispy. Turn the breast
and cook in oven for about 8 minutes, or until pink inside. Let sit for 5 minutes aside.
Discard the fat from the pan, add the orange segments and the orange sauce, warm
up slowly without cooking the orange segments too much.

To Plate: Put the salad in the middle of the plate, slice the duck breast on angle into five
slices. Arrange on top of lentil salad and pour sauce around… bon apetit.

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