Duck A L'Orange

Recipe Ingredients

2 tablespoons	30ml	Honey
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Water
1/4 cup	59ml	Sherry wine vinegar
3 cups	711ml	Fresh orange juice
4 tablespoons	60ml	Minced shallots
2 cups	474ml	Canned low-salt chicken broth
6 cups	1422ml	Oranges (large)
3		Boneless Muscovy duck breast halves - (1 lb ea), thawed
		If frozen
6 tablespoons	90ml	Unsalted butter
4 tablespoons	60ml	Grated orange peel

Recipe Instructions

Stir sugar and water in heavy medium saucepan over medium heat untill sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes. Remove from heat. Mix in vinegar (mixture will bubble vigorously). Add juice and shallots. Boil until reduced to 3/4 cup, stirring occasionally, 15 minutes. Add broth; boil until reduced to 1 cup, 30 minutes. Set aside.

Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)

Using small knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook 2 minutes more and transfer to baking dish. Bake in a 450 degree oven for 5 to 7 minutes, about 10 minutes longer for medium-rare. Transfer to cutting board. Let stand 10 minutes.

Meanwhile, bring sauce to simmer. Add butter and 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.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9396) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.