RECIPE

Duck à l’Orange Pancakes

Name: Duck à l’Orange Pancakes
Cook time: 30 min
Yield: 2-4

Recipe Created For

Square Skillet Grill

Main Course

Poultry

Cook Time

Under 30 minutes

Serving Size

2-4

Cook Mode

INGREDIENTS

For the sauce:

1 cup soy sauce
1 cup orange/satsuma juice
½ cup sugar
½ cup water
2 garlic cloves, cracked
2 star anise
4 slices satsumas/orange
1 Tbsp honey

For the duck pancakes:

4 duck breasts, fat scored
Sea salt, to season
12 Asian pancakes (available in Asian supermarkets)
1 Tbsp Sesame oil, to brush
2 Tbsp vegetable oil, to brush
2 Clemengolds or oranges
½ cup asparagus spears,
Radishes, sliced to serve
Cucumber, shredded into noodles to serve
Micro herbs, to serve

Who said pancakes can’t be served at dinner? Certainly not us! Our Duck à l’Orange Pancake recipe makes for the ultimate show-stopping main dish, combining tender duck and a delicate orange sauce, featuring soy sauce, orange juice, anise, and honey.

The Square Skillet Grill is all you’ll need for this recipe, helping you achieve an inch-perfect char on your pancakes. This versatile piece of cookware develops a natural patina over time, delivering an easy-release surface to flip pancakes. The Square Skillet Grill also comes equipped with high ridges, allowing excess fat and grease to drain.

Whether you are looking to mix things up at dinner time or simply want to experiment with a unique pancake recipe, our Duck à l’Orange Pancakes is the dish for you. This recipe takes under 30 minutes to prepare from start to finish, serving between two and four portions at a time. Be sure to grab all the ingredients you need on your next grocery run and follow the steps below before tackling this delicious recipe!

INGREDIENTS

For the sauce:

1 cup soy sauce
1 cup orange/satsuma juice
½ cup sugar
½ cup water
2 garlic cloves, cracked
2 star anise
4 slices satsumas/orange
1 Tbsp honey

For the duck pancakes:

4 duck breasts, fat scored
Sea salt, to season
12 Asian pancakes (available in Asian supermarkets)
1 Tbsp Sesame oil, to brush
2 Tbsp vegetable oil, to brush
2 Clemengolds or oranges
½ cup asparagus spears,
Radishes, sliced to serve
Cucumber, shredded into noodles to serve
Micro herbs, to serve

EQUIPMENT

INSTRUCTIONS

For the orange sauce, place all ingredients into a small saucepan and stir to dissolve the sugar. Heat over a medium heat until the sauce comes to a simmer. Reduce heat to low and simmer for 20 minutes until the sauce is glossy and coats the back of a spoon. Add the honey and leave aside to cool.

Preheat the oven to 180°C/350°F. Salt the scored duck fat generously, place fat side down in a cold skillet over a medium to high heat with no oil and let the duck fat render until crispy. Once crispy (after 5 or so minutes), flip over and fry for 1 minute before finishing, placing the pan in the oven to continue cooking for 3-5 minutes or until cooked to your liking. Remove the duck from the heat and leave aside to rest before slicing.

Brush pancakes lightly with a blend of the sesame oil and vegetable oil before lightly charring on a Square Skillet Grill.

Serve pancakes filled with sliced duck, blanched asparagus spears, radish, citrus segments and micro herbs with a drizzle of the orange sauce.