DUCK A L'ORANGE

Ingredients

• 1/4 cup sugar
• 2 tablespoons water
• 2 tablespoons Sherry wine vinegar
• 1 1/2 cups fresh orange juice
• 2 tablespoons minced shallots
• 1 1/2 cups canned low-salt chicken broth
• 4 large oranges
• 2 1-pound boneless Muscovy duck breast halves, thawed if frozen
• 1/4 cup (1/2 stick) unsalted butter
• 2 tablespoons grated orange peel

Directions

This version calls for duck breasts and a simple reduction sauce.

Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes. Remove from heat. Mix in vinegar (mixture will bubble vigorously). Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes. Add broth; boil until reduced to 3/4 cup, 30 minutes. Set aside.

Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)

Using small knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare. Transfer to cutting board. Let stand 10 minutes.

Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.

Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.

Makes 4 servings.


Bon Appitit
September 1999

Submitted 6/13/05.
Source: www.epicurious.com
Submitted By: Meryl
merstar@earthlink.net
DUCK A L'ORANGE