How to Make a Duck Pan Sauce That Doesn’t “Sucs”! 🦆✨

2 duck breasts
30ml Grand Marnier
1 shallot, diced fine
2 tbsp marmalade (optional)
200ml orange juice
250ml chicken or veal stock
2 tsp soy sauce
3 tbsp butter (optional)
2 sprigs thyme, picked

1. Score the fat on the breasts in a crosshatch pattern without scoring the meat underneath.
2. Season both side and allow to come up to room temperature.
3. Place fat side down in a cold pan and place on to a medium low heat. This will allow the fat to render out and as the Maillard reaction occurs you'll it will lift away from the pan without sticking.
4. Cook on the other side for a few minutes until you get an internal temperature of 54°C (130°F), remove and rest on a rack.
5. To make the pan sauce pour out excess duck fat and reserve for future use.
6. Fry the shallot until translucent and then add the Grand Marnier to deglaze the pan. Cook for a few minutes until most of the alcohol has evaporated.
7. Add in the marmalade and soy sauce and allow the marmalade to melt for a minute. It might not all break down immediately but that's ok, it'll melt during the rest of the cooking.
8. Add in the orange juice and stock. Reduce that down for 10 minutes or until the spatula traces through the sauce.
9. Add in the thyme, cook for 30 seconds and turn off the heat.
10. Add in the cold butter and whisk to emulsify.
11. Serve with the sliced duck breast over rice or serve with mash. Garnish with spring onion and furikake seasoning.
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