Tangerine-Marinated Breast of Duck
From chefelaine 15 years ago
- 18 minutes to make
- Serves 6
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.
Ingredients
- 6 each Boneless duck breast halves, skin on, about 6 oz each shopping list
- 1 medium-large shallot, chopped fine shopping list
- 1/2 oz soy sauce shopping list
- 2 oz tangerine juice shopping list
- 1/4 tsp Grated tangerine zest shopping list
- 1/8 tsp cinnamon shopping list
- 1/8 tsp Crushed star anise shopping list
- 3/4 lb Wheatberries with pecans shopping list
- A Wheat Berry is a wheat grain stripped of its outer hull to leave just the whole kernel. shopping list
- as needed --- Microgreens shopping list
- These are merely small-leaved greens such as basil, arugula, rocket, baby beet leaves, etc... and/or sprouts of same. shopping list
- 6 oz Oriental vinaigrette optional (see recipe included) shopping list
- For Vinaigrette: shopping list
- 3/4 cup rice vinegar or wine vinegar shopping list
- 1/4 cup soy sauce shopping list
- 3/4 cup salad oil shopping list
- 1/4 cup sesame oil shopping list
- 1 tbsp Grated fresh ginger root shopping list
- 2 tsp pepper shopping list
- 1/4 tsp Crushed garlic shopping list
- 1/2 tsp hot pepper sauce shopping list
- as needed --- salt shopping list
How to make it
- 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.
The Rating
Reviewed by 54 people-
FIVE!
Pete
dagnabbit
in Barrie loved it
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I Love Duck and I've Never Tried It Like This...This is A Definate Keeper!!! Love It!
High 5
chef_irish
in Gainesville loved it
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wow love this Duck thanks bunches
momo_55grandma
in Mountianview loved it
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