Jason’s Cooking Show
A live cooking class every Sunday. I cook one dish start to finish, you cook along, and I answer whatever you shout at me.
Perfect Duck Breast
Duck breast, salted overnight, marinated in tamari, orange and oregano, then roasted from a cold pan and glazed
Just the duck breast in the class, start to finish. What I serve it with at Elizabeth, if you want to go further: a duck jus mounted with the rendered fat, spring onions caramelised in that fat, and a grilled polenta cake. Or frites in the duck fat and béarnaise.
What you need.
Ingredients
- 4 large duck breasts
- 20 g salt
- 120 g tamari
- 100 g fresh orange juice, strained
- 30 g fresh lemon juice
- 40 g honey, plus 20 g for the glaze
- 8 g orange zest, no pith
- 8 g fresh oregano, sprigs bruised
- 15 g garlic, crushed
- 4 g black pepper, cracked
- 20 g olive oil
Equipment
- Two heavy pans, wide enough that the breasts are not touching
- A thin, sharp knife for scoring
- A shallow tray for the marinade
- A small pot for the glaze
- A probe thermometer
- A jar for the rendered fat
Get Sunday’s recipe and a reminder.
One email before the class with the ingredient list, and a nudge when I go live.
Every replay.
Every class stays up on YouTube straight after it ends, so you can cook along whenever you like.
Cook deeper with me.
The show is free and always will be. The Cooking Club is where the full written recipe, the shopping list and the live class archive live, and where I answer questions properly.