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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.
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.