Rate this recipe

Seared Duck

Seared Duck with Oranges and Cauliflower Purée


Up the ante at you next dinner party with this stunning dish.

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
Crush Mag Online Crush Mag Online


6 oranges, peeled (blood oranges if you can find)
100 g light brown sugar
pinch of salt and white pepper
olive oil to drizzle

Cauliflower Purée

2 medium heads of cauliflower, rinsed and roughly chopped
100 g butter
50 ml milk
2-3 drops of truffle oil
grated nutmeg to taste (or a dusting of dried nutmeg)

Duck & Red Wine Reduction

6 duck breasts
salt and white pepper to taste
2 tsp (10 ml) fresh thyme, finely chopped
200 ml quality red wine
1 clove of garlic, bruised


Preheat the oven to 200 ºC.

Cut the peeled oranges in half and place into a small, deep roasting tray.  Sprinkle with the sugar, white pepper, salt and olive oil and roast in the oven for 15-20 minutes until soft and slightly shrivelled.

Cauliflower Purée

Place the cauliflower into a saucepan and add enough water to cover. Cook over medium heat for 25-30 minutes until soft. Drain the extra water and then add the butter, milk, truffle oil and seasoning and blend until smooth. Add little more milk to make a smooth soft purée.

Duck & Red Wine Reduction

Score the duck breasts and season with salt, pepper and thyme. Heat a heavy-based saucepan over medium heat and cook the duck breast, skin side down, for 8-10 minutes until the fat is crisp. Turn and cook for a further 4-5 minutes.

Remove the duck and set aside to rest for 10 minutes. Pour the fat out of the pan and into a dish and set aside.

Deglaze the pan with the red wine and add the clove of garlic and simmer to reduce the liquid by half. Add a tablespoon of the reserved duck fat, remove the garlic clove and blend the mix with a stick blender to emulsify the wine reduction.

Cut the duck into slices and serve on the cauliflower purée with the oranges and a spoonful of the red wine glaze.

Two handy tips to remember when making this recipe:

– Cook the duck on the fat side first and sear on the other.
– Be sure to rest the duck for 10 minutes before slicing.