Orange-Tarragon Duck Breast With Green Salad And Asparagus-Almond Rice
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Butter (divided)1
Salt1 cup
Orange Marmalade4 tbsps
White Wine Vinegar (divided)3 tbsps
Slivered Almonds1 cup
Rice2 cups
Chicken Stock1 small
Asparagus (bunch)1 bunch
Watercress (trimmed and stemmed)1
Shallot1 tsp
Dijon Mustard1 cup
Extra-Virgin Olive Oil1 small
Mandarin Orange (can)Directions:
1
Rub a skillet with 1 tablespoon butter
2
Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern
3
Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high
4
Cook until crispy, 15 minutes, turn
5
Drain off some of the fat and discard
6
Mix marmalade with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve
7
Once you flip the duck, pour the marmalade sauce over top and reduce heat
8
Loosely cover pan and let the duck hang out a couple of minutes more
9
While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more
10
Add stock and bring to a boil
11
Cover and cook over low heat 15 minutes
12
Trim off the top 4 inches of asparagus and thinly slice on the bias
13
Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes
14
While rice cooks, combine endive, cress and frisee in a salad bowl
15
Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper
16
Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad
17
Garnish with oranges
18
Serve duck breast on salad with asparagus-almond rice alongside