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Raciónes: 6

Ingredientes

Cost per serving $0.74 view details
  • 1/4 c. sugar
  • 2 Tbsp. water
  • 1/4 c. sherry wine vinegar (or possibly red wine vinegar)
  • 2 c. fresh orange juice
  • 1/4 c. chopped shallots
  • 1 1/2 c. diluted duck demiglace (a 6 1/2-ounce container stirred together with 3 tbspns water) Orange flavored liqueur to taste Lemon juice to taste Salt to taste Freshly-grnd black pepper to taste
  • 2 lrg oranges
  • 3 x boneless Muscovy or possibly Magret duck breast halves - (1 lb ea) thawed if frzn
  • 4 Tbsp. unsalted butter
  • 3 Tbsp. julienned orange zest

Direcciones

  1. Stir sugar and water in heavy medium saucepan over medium heat till sugar dissolves. Increase heat; boil till syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan.
  2. Remove from heat. Add in vinegar (mix will bubble vigorously), orange juice, and shallots. Bring mix to a boil, stirring, and simmer till reduced to 3/4 c..
  3. Add in demiglace. Reduce to 1 c.. Strain through fine sieve. Correct seasoning by adding orange liqueur, lemon juice, salt, and freshly grnd black pepper, to taste. Set aside.
  4. 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; chill.)
  5. Preheat oven to 450 degrees.
  6. Using sharp knife, score duck skin (don't pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper and pat dry. Heat large ovenproof skillet over medium-high heat till warm. Place duck breasts skin down in skillet and cook till brown and crisp, about 8 min. Turn duck and cook 2 min more. Roast in oven for 7 min if using Muscovy duck breast or possibly 10 min if using Magret duck breasts.
  7. Transfer to cutting board and let stand 10 min. Meanwhile, bring sauce to simmer, whisk in butter 1 Tbsp. at a time and then the 1 Tbsp. grated orange peel; whisk just till butter melts. Drain orange segments and mix into sauce. Set aside.
  8. Slice duck breasts crosswise on diagonal. Arrange on 6 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.
  9. This recipe yields 6 servings.
  10. Wine Suggestions: Red Burgundy; Savigny-Les-Beaune Premier Cru by Maurice Ecard Louis Jadot

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Nutrition Facts

Amount Per Serving %DV
Serving Size 159g
Recipe makes 6 servings
Calories 164  
Calories from Fat 69 42%
Total Fat 7.91g 10%
Saturated Fat 4.89g 20%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 3mg 0%
Potassium 273mg 8%
Total Carbs 23.66g 6%
Dietary Fiber 1.6g 5%
Sugars 19.59g 13%
Protein 1.27g 2%
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