DUCK BREAST A L'ORANGE
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
- Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
- Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
- Add orange supremes to sauce and pour over sliced duck just before serving.
CHEF JOHN'S ORANGE DUCK
This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Duck
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
- Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
- Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
- Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
- Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
- Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 14.9 g, Cholesterol 129.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 593 mg, Sugar 12.2 g
DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE
If you've never tried duck - this is THE recipe with which to make the introduction. If you love duck, you'll love this way of making it - elegant, flavourful and easy. From Bon Appetit, April, 2000.
Provided by evelynathens
Categories Duck
Time 33m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Pierce skin of duck breasts all over with fork.
- Sprinkle duck with salt and pepper.
- Heat heavy large skillet over high heat.
- Add duck breasts, skin side down, to skillet.
- Cook until skin is well browned, about 4 minutes.
- Turn duck breasts over; cook 2 minutes.
- Remove from heat.
- Set rack in roasting pan.
- Transfer duck breasts to rack (reserve drippings in skillet).
- Roast duck to desired doneness, about 20 minutes for medium-rare.
- Meanwhile, heat drippings in skillet over medium heat.
- Add shallots and sauté until beginning to brown, about 5 minutes.
- Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end.
- Spoon off drippings and discard.
- Add broth, orange juice and tea leaves to skillet.
- Boil until mixture is reduced to 1 1/4 cups, about 17 minutes.
- Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible.
- Discard solids in strainer.
- Return liquid to same skillet.
- Add honey; bring to simmer.
- Whisk in butter.
- Season sauce with salt and pepper.
- Thinly slice duck breasts crosswise.
- Fan slices on each of 4 plates, dividing equally.
- Spoon sauce around duck.
- Garnish with orange segments, if desired.
Nutrition Facts : Calories 228.4, Fat 11.4, SaturatedFat 6.3, Cholesterol 54.9, Sodium 144.9, Carbohydrate 20.7, Fiber 0.2, Sugar 12.3, Protein 12.4
DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE
Steps:
- Preheat oven to 450°F. Pierce skin of duck breasts all over with fork. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is well browned, about 4 minutes. Turn duck breasts over; cook 2 minutes. Remove from heat. Set rack in roasting pan. Transfer duck breasts to rack (reserve drippings in skillet). Roast duck to desired doneness, about 20 minutes for medium-rare.
- Meanwhile, heat drippings in skillet over medium heat. Add shallots and sauté until beginning to brown, about 5 minutes. Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end. Spoon off drippings and discard. Add broth, orange juice and tea leaves to skillet. Boil until mixture is reduced to 1 1/4 cups, about 17 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid to same skillet. Add honey; bring to simmer. Whisk in butter. Season sauce with salt and pepper.
- Thinly slice duck breasts crosswise. Fan slices on each of 4 plates, dividing equally. Spoon sauce around duck. Garnish with orange segments, if desired.
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- Score fat of each duck breast in a crosshatch pattern, spacing about ½" apart. Combine orange zest, orange juice, honey, soy sauce, and pepper in a large resealable plastic bag. Add duck, seal bag, and turn to coat. Chill at least 6 hours and up to 12 hours.
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