Duck A L'Orange
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Honey1 cup
Sugar2 tbsps
Water1 cup
Sherry Wine Vinegar3 cups
Orange Juice (fresh)4 tbsps
Shallot (minced)6 large
Orange6 tbsps
Unsalted Butter4 tbsps
Orange Peel (grated)Directions:
1
Stir sugar and water in heavy medium saucepan over medium heat untill sugar dissolves
2
Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes
3
Remove from heat
4
Mix in vinegar (mixture will bubble vigorously)
5
Add juice and shallots: Boil until reduced to 3/4 cup, stirring occasionally, 15 minutes
6
Add broth: boil until reduced to 1 cup, 30 minutes
7
Set aside
8
Using small knife, cut off peel and white pith from 4 oranges
9
Working over bowl, cut between membranes to release segments
10
(Sauce and oranges can be prepared 6 hours ahead
11
Cover separately; chill
12
) Using small knife, score duck skin (do not pierce meat) in crosshatch pattern
13
Sprinkle duck with salt and pepper
14
Heat heavy large skillet over medium-high heat
15
Place duck breasts skin down in skillet
16
Cook until brown and crisp, about 8 minutes
17
Turn duck and cook 2 minutes more and transfer to baking dish
18
Bake in a 450 degree oven for 5 to 7 minutes, about 10 minutes longer for medium-rare
19
Transfer to cutting board
20
Let stand 10 minutes
21
Meanwhile, bring sauce to simmer
22
Add butter and 1 tablespoon grated orange peel; whisk just until butter melts
23
Drain orange segments and mix into sauce
24
Set aside
25
Slice duck breasts crosswise on diagonal
26
Arrange on 6 plates
27
Spoon orange segments with sauce alongside
28
Sprinkle with remaining peel