The Inspiration of Urb’n’Spice Series
The concept for this recipe originated from a preserve that I have been making for many years. Orange Vanilla Bean Confiture (a cross between a jam and marmalade) was developed at my work because we needed garnishes for a new menu item. The confiture was to accompany a caramelized rice crispy garnish, which was a topping on a classic baked rice pudding. The dessert was very delicious and extremely popular. The confiture became a favourite amongst the other chefs in the kitchen and made its way into a number of other dishes. One of my favourite ways that they used my preserve was on a glazed Duck Breast. The duck breast was served beautifully displayed with seasonal vegetables and puree of celeriac or other similar items. My approach for this Pan Roasted Duck Breasts with Orange Vanilla Glaze is more casual and the dish is served family style on a board or large platter. It is an easy-to-make dish that can be prepared in just a few minutes. In this post, you will learn how to cook a duck breast to perfection, and additionally, I will guide you through how to make the Orange Vanilla Glaze.
“To begin cooking duck at one in the morning
is one of the finest acts of madness that can be undertaken by a human being who is not mad.”
― Manuel Vázquez Montalbán, La Soledad Del Manager
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