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| Duck A L'Orange |
| Prep time is minimal for this wonderful dish. Cooking times will vary depending on the duck breasts you buy, so take note. Duck demiglace is expensive, but completely necessary. Find it at specialty supermarkets. Ingredients 1/4 cup superfine sugar 2 tablespoons fresh water 1/4 cup sherry wine vinegar 2 cups fresh orange juice 1/4 cup minced shallots 1 1/2 cups diluted duck demiglace [a 6 1/2-ounce container stirred together with 3 tablespoons water] Curaçao or other orange-flavored liqueur fresh squeezed lemon juice coarse salt freshly ground black pepper 2 large oranges 3 [1 pound] boneless Muscovy or Magret duck breast halves, thawed if frozen 4 tablespoons unsalted butter 3 tablespoons julienned orange zest Method Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add vinegar [mixture will bubble vigorously], orange juice, and shallots. Bring mixture to a boil, stirring, and simmer until reduced to 3/4 cup. Add demiglace. Reduce to 1 cup. Strain through fine sieve. Correct seasoning by adding the Curaçao, lemon juice, salt, and freshly ground black pepper, to taste. Set aside. Using small knife, cut off peel and white pith from 2 oranges. Working over bowl, cut between membranes to release segments. [Sauce and oranges can be prepared 1 day ahead. Cover separately; refrigerate]. Preheat oven to 450º Using sharp knife, score duck skin [do not pierce meat] in crosshatch pattern. Sprinkle duck with salt and pepper and pat dry. Heat large ovenproof skillet over medium-high heat until hot. Place duck breasts skin down in skillet and sear until brown and crisp, about 8 minutes. Turn duck and cook 2 minutes more. Roast in oven for 7 minutes if using Muscovy duck breast or 10 minutes if using Magret duck breasts. Transfer duck breasts to cutting board and let stand 10 minutes. Meanwhile, bring sauce to simmer, whisk in butter 1 tablespoon at a time and then the 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside. Slice duck breasts crosswise on diagonal. Arrange on 6 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel. |