Recipe

Easy Duck A Lorange Recipe

Add Step-by-Step Photos	Essence_magazine / All my dishes 10 months ago This dish is a great way to spice up your duck Prep:10m Cook:30m Servings:2	Essence_mag
	very easy

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Ingredients

INGREDIENTS

* 2 item Long Island or Peking duck breast halves (about 6 ounces each)

* 1/2 teaspoon salt

* 1/2 teaspoon ground black pepper

* 1 item Orange Sauce (recipe bellow)

PREPARATION

Orange sauce:

1/4 cup orange marmalade or orange juice concentrate

1 tablespoon low-sodium soy sauce

2 tablespoons orange liqueur, such as Cointreau

1 tablespoon cider or wine vinegar

1⁄8 teaspoon ground pepper

Directions

In small saucepan, combine sauce ingredients. Cook briefly until syrupy.

Remove rack of broiler pan; add 1 cup water to pan; replace rack. Using sharp knife, score duck skin (not meat) at 1-inch intervals or pierce with fork. Sprinkle with salt and pepper. Place skin side down on rack. Broil 5 inches from heat source for medium rare, about 4 minutes per side or to desired doneness. Transfer to a cutting board; let stand 5 minutes. Meanwhile, make sauce (see below). Slice duck on diagonal about 1/4 inch thick. In 3-to-4-ounce portions, fan slices onto each plate; spoon sauce over. If desired, add orange zest and slices for garnish. Delicious with Israeli couscous and green beans.

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Comments

luisascatering 1 week, 3 days ago said:
Added to my "what the duck" group

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Alterations

luisascatering 1 week, 3 days ago said:
instead of broiling, I recommend:

Heat a large ovenproof skillet over medium-high heat. Add the duck breasts, skin side down, and cook until the skin is golden and the fat from the skin has rendered, 6 to 8 minutes. Turn the duck breasts over, season with salt and pepper, and transfer the skillet to the oven. Cook until the duck breasts are medium-rare, 6 to 8 minutes.

Remove the skillet from the oven, remove the duck, cover it with foil, and let rest for 10 minutes.

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