Duck Breast a la Orange Served with orange reduction

Recipe from cuisine culture
Ingredients
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
 
Method
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.
 
Duck
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? 
YES
Advertisements

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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 )

Google+ photo

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

Connecting to %s