Recipe

Elaines Roast Duck Breast With Fruit Reduction Recipe

	Chefelaine / All my dishes 1 year, 1 month ago Duck breasts, skin-on, roasted to perfection and drizzled with a tangy fruit reduction. This recipe is easy, and delicious! Prep:30m Cook:120m Servings:4	Chefelaine
	easy tangy delicious

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Ingredients

4 large duck breasts, skin on

2 cups homogenized milk (for marinade)

salt and pepper to preference

paprika (your preference)

1 tsp ground oregano

1 tsp Italian spice

2 cloves garlic, finely minced

For the Mirepoix:

Combine one whole chopped onion with 1 cup of diced carrots, and one cup diced celery.

To this, add real bacon bits (about 1/3 cup) and 4 tbsp canola oil.

For the reduction:

1 cup strained orange juice. (pulp is removed to give clarity and smoothness to the reduction sauce)

3 oz dry red wine

3/4 cup cranberry juice (NOT the cranberry cocktail.)

If you don't have cranberry juice, you may sub with canned cranberry jelly.

1 1/2 tbsp white sugar

juice of 1/2 lemon

Directions

Wash duck breast pieces.

Immerse in milk and marinate at least one hour.

The pieces must be submerged, so if not, add more milk as needed until they are.

This marinade helps lessen the 'wild' taste of duck, and helps tenderize the meat even more.

In the meantime,

Prepare the Mirepoix:

Place into a baking dish

Roast in the oven at 350*F until the veggies are nearly tender, and the sauce begins to render.

DO NOT throw out the mirepoix, as it will be added to the dish, not only for flavor, but economy!

(Many chefs do not 'serve' the Mirepoix, but use only the sauce which comes from it; they toss the rest. In many recipes, I don't toss it!)

Place the Mirepoix under each duck breast, and sprinkle each with the garlic, oregano and Italian spice.

Roast in the oven slowly at 325*F, basting often.

Cover the roasting pan for the first 30 minutes of cooking, then remove the cover to help brown the duck breasts.

For the Reduction.

Combine all the ingredients listed, and cook over medium-high heat, stirring very often, until the juices are reduced by 1/2.

When serving, drizzle some of the reduction on the plate, then over the duck.

Served with a Chef's salad and roasted baby potatoes, this makes a delightful main!!

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Comments

pleclare 1 year, 1 month ago said:
Looks absolutely wonderful! Thank you.

chefmeow 1 year, 1 month ago said:
I have to agree with pleclare, this sounds magnificent. I love the magnificent blend of ingredients. Great job Chef. You have my 5.