Recipe

Tangerine-marinated Breast Of Duck Recipe

	Chefelaine / All my dishes 10 months, 3 weeks ago Lovely wild (or domestic) duck, pan-fried to perfection, and mildly spiced. NOTE: The duck must be refrigerated up to four hours prior to cooking. Prep:30m Cook:18m Servings:6	Chefelaine
	easy

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Ingredients

6 each Boneless duck breast halves, skin on, about 6 oz each

1 medium-large Shallot, chopped fine

1/2 oz Soy sauce

2 oz Tangerine juice

1/4 tsp Grated tangerine zest

1/8 tsp Cinnamon

1/8 tsp Crushed star anise

3/4 lb Wheatberries with Pecans

A Wheat Berry is a wheat grain stripped of its outer hull to leave just the whole kernel.

as needed --- Microgreens

These are merely small-leaved greens such as Basil, Arugula, Rocket, baby beet leaves, etc... and/or sprouts of same.

6 oz Oriental Vinaigrette optional (see recipe included)

For Vinaigrette:

3/4 cup Rice vinegar or wine vinegar

1/4 cup Soy sauce

3/4 cup Salad oil

1/4 cup Sesame oil

1 tbsp Grated fresh ginger root

2 tsp Pepper

1/4 tsp Crushed garlic

1/2 tsp Hot pepper sauce

as needed --- Salt

Directions

With a sharp knife, score the duck skin in a diamond pattern.

Cut through the skin and into the layer of fat but not into the meat.

In a nonreactive container, combine the shallots, soy sauce, tangerine juice and zest, cinnamon, and star anise and mix together.

Add the duck breasts, turning them to coat on both sides.

*****Refrigerate 2-4 hours.

Remove from the marinade. Pat dry the breasts with clean towels.

Discard the marinade and any pieces of star anise clinging to the meat.

Pan-fry the breasts skin side down in a sauté pan over moderately high heat for about 6 minutes, until the skin is well browned and crisp and much of the fat has rendered.

Turn over and pan-fry another 4 minutes.

The breasts should still be rare.

Remove from the pans and let rest 5 minutes in a warm place.

Place 2 oz wheatberries on each plate.

Cut each duck breast diagonally into thin slices.

Fan the slices out, leaning them against the mound of wheatberries.

Top the wheat berries with a small mound of microgreens.

If desired, drizzle a little vinaigrette onto the plate around the duck breast.

===========================================

Directions for Oriental Vinaigrette:

Procedure:

Combine all ingredients except salt in a bowl and mix well.

Taste the dressing and add salt if necessary (the soy sauce may contain enough salt).

Mix or stir again before using.

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Comments

dagnabbit 10 months, 3 weeks ago said:
FIVE!
Pete

theoldrecluse 10 months, 3 weeks ago said:
DUCK! My better half and I love duck! Thanks. FIVE!
Rec

chef_irish 10 months, 3 weeks ago said:
I Love Duck and I've Never Tried It Like This...This is A Definate Keeper!!! Love It!
High 5

momo_55grandma 10 months, 3 weeks ago said:
Wow love this Duck thanks bunches

dragonwings647 10 months, 3 weeks ago said:
LOVE DUCK TOO. THIS SOUNDS HEAVENLY. WILL KEEP TO TRY LATER. THANKS

pippy 10 months, 2 weeks ago said:
Mmmmmmm, last time I enjoyed duck it was duck à l’orange. I'm liking this very much and you deserve 5+ for this recipe.

grumpymomma 4 weeks, 1 day ago said:
Hmmmmmmmmmmmmmmmm....... I know some one was asking me for this recipe.I can't remember who had asked me though.

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