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Duck Breast with Orange‑Marmalade Soy Pan Sauce
A restaurant‑quality pan sauce made from the fond left after pan‑frying a duck breast. The sauce combines caramelized duck fond, sweet orange marmalade, salty soy sauce, bright orange juice and a splash of white wine, finished with cold butter for a silky emulsion. Serve over rice or buttery mashed potatoes for a luxurious dinner.
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Cost Breakdown
Critical Success Points
- • Score the duck skin without cutting into the meat
- • Render the fat in a cold pan to prevent sticking
- • Deglaze the fond to capture all caramelized flavor
- • Reduce the sauce aggressively to achieve proper thickness
- • Whisk in cold butter off the heat to create a stable emulsion
Safety Warnings
- • Hot pan and rendered duck fat can cause severe burns – handle with care and use long tongs.
- • Butter can splatter when whisked into a hot sauce; keep the pan off direct heat before adding butter.
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