Elaines Roast Duck Breast With Fruit ReductionFrom chefelaine 7 years ago
- 4 large duck breasts, skin on shopping list
- 2 cups homogenized milk (for marinade) shopping list
- salt and pepper to preference shopping list
- paprika (your preference) shopping list
- 1 tsp ground oregano shopping list
- 1 tsp italian spice shopping list
- 2 cloves garlic, finely minced shopping list
- For the Mirepoix: shopping list
- Combine one whole chopped onion with 1 cup of diced carrots, and one cup diced celery. shopping list
- To this, add real bacon bits (about 1/3 cup) and 4 tbsp canola oil. shopping list
- For the reduction: shopping list
- 1 cup strained orange juice. (pulp is removed to give clarity and smoothness to the reduction sauce) shopping list
- 3 oz dry red wine shopping list
- 3/4 cup cranberry juice (NOT the cranberry cocktail.) shopping list
- If you don't have cranberry juice, you may sub with canned cranberry jelly. shopping list
- 1 1/2 tbsp white sugar shopping list
- juice of 1/2 lemon shopping list
How to make it
- 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!!
People Who Like This Dish 5
The Cookchefelaine Muskoka, CANA
The Rating48 people
Looks absolutely wonderful! Thank you.pleclare in Framingham loved it
I have to agree with pleclare, this sounds magnificent. I love the magnificent blend of ingredients. Great job Chef. You have my 5.chefmeow in Garland loved it
This is exactly how I love my duck! Great post & high 5!hollymayb in Baltimore loved it
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