Duck breast flambéed with Cointreau, orange sauce

Method:

• Step 1

  Trim the breast and streak the skin. Add salt and pepper.

• Step 2

  Cook the breast starting with the skin, then turn it over halfway through cooking.

• Step 3

  Add the mushrooms cut into four.

• Step 4

  Deglaze with the Cointreau l'Unique and flame it.

• Step 5

  Reduce slightly and add the orange juice then reduce by half.

• Step 6

  Take out the duck breast and get rid of the melted fat.

• Step 7

  Slice the duck breast thinly.

• Step 8

  Make a nice, shiny, syrupy sauce with the butter.

• Step 9

  Remove the orange supremes for decoration.

• Step 10

  Plating: Place the slices of duck breast on a plate.

• Step 11

  Arrange a few supremes and mushrooms.

• Step 12

  Cover with Cointreau® sauce.