Duck L'Orange With Herbed Pommes Frites
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Ginger (finely minced fresh)1 large
Shallot (finely minced)2 cloves
Garlic (finely minced)1 cup
Chicken Stock (good)2 tbsps
Sweet Soy Sauce2 tbsps
Parsley (chopped fresh)1 tbsp
Tarragon (chopped fresh)1 tbsp
Chives (chopped fresh)Directions:
1
In a large saute pan, heat 2 tablespoons of canola oil until it begins to smoke
2
Season the duck breasts with salt, and pepper, and carefully place them in the hot pan
3
Turn the heat down to medium and cook about 4 minutes per side
4
Remove the duck from the pan, and add the remaining oil, and then add the ginger, shallot, and garlic
5
Cook, until the garlic is brown and then deglaze the pan with the orange-flavored liqueur
6
Simmer until the alcohol is mostly cooked off
7
Stir in the orange zest, orange juice, chicken stock, and sweet soy sauce
8
Simmer until it's cooked down and is nice and thick
9
Return the duck breast to the pan and toss to coat
10
Keep tossing until the duck is fully glazed
11
Serve the duck with the herbed pommes frites on the side
12
Drizzle with any juices left over in the pan
13
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way
14
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F
15
With a knife or mandolin, cut the potatoes into very thin sticks
16
Place the potatoes in a bowl and run cold water into the bowl until the water in the bowl runs clear
17
(You are trying to get all the starch out of the potatoes so they will be very crispy
18
) When the starch is out, drain the potatoes and lay them out on a dry kitchen towel to dry
19
Working in small batches, add the potatoes to the hot oil, and cook for about 1 minute
20
Remove the potatoes and let the fried potatoes drain on a paper towel
21
Bring the oil back up to 350 degrees F, and then add the potatoes back into the oil
22
Cook until a nice golden color develops
23
Drain the potatoes on a paper towel, and toss with salt, and herbs