Posted in Uncategorized

Duck Breast a la Orange Served with orange reduction

Recipe from cuisine culture
2 duck breasts trimmed and skin scored
extra virgin olive oil
Confit Orange Zests
4 tbsp sugar
4 tbsp red wine vinegar
1 cup orange juice
1.5 cup chicken stock
2 tbsp unsalted butter
6 black peppercorns
As needed
unsalted butter
extra virgin olive oil
Orange Reduction
Heat a heavy-duty saucepot on medium high heat.
Add the sugar and caramelize until it reaches a
medium blonde color.
Add the vinegar and peppercorns let boil mix by swirling the pan.
Let reduce to syrup.
Add the orange juice and reduce by half.
Add the chicken stock and reduce until it is a glossy syrup that coats the back of a spoon nicely.
Season to taste and Keep warm.
Preheat the oven to 240 degrees C.
Heat a cast iron pan on high heat.
Season the duck with salt.
Add the oil to the panand place the duck breasts in skin side down.
Let cook for about 2 minutes and then reduce the heat.
Let the duck cook and all the fat render out for about 7 minutes.
Remove the rendered fat from the pan every few minutes.
Place in the pre-heated oven for 5 minutes.
Remove from the pan onto a resting rack skin side facing up.
Season with 4 turns of black pepper from a pepper mill on each duck breast.
Drizzle the duck with the reduction and serve
Serves 2.
Will HE make it again? 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s