duck breast with blood orange sauce
serves
4 servings
prep time
10 Min
cook time
40 Min
method
Roast
Ingredients For duck breast with blood orange sauce
- DUCK BREASTS
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4 lgduck breasts, skins scored in crosshatch pattern
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1 tspground himalayan sea salt, or to taste
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1 tspfreshly ground black pepper, or to taste (i always use mixed peppercorns)
- SAUCE
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2 lgcloves garlic, pressed
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1 Tbspfresh ginger, minced
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1 cfreshly squeezed blood oranges (about 4 oranges)
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1 Tbspbrown sugar such as demerara, or more to taste
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1 Tbspharissa
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1 tsphot paprika
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1/4 clow-sodium chicken broth
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2 tspbeurre manié
How To Make duck breast with blood orange sauce
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1Preheat oven to 350ºF. Pat dry breasts and season with salt and pepper; rest at room temp for 15 minutes. In a cold pan without oil or butter, place breasts, skin side down. Turn the heat on medium-low and cook for 10 minutes or until skin is brown and crisp.
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2Flip over and transfer them immediately to the preheated oven; cook for 8 to 10 minutes or until the internal temperature reads 140ºF. Remove from the heat and place them, skin side up, onto a cutting board to rest. Transfer duck fat into a bowl.
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3Return pan to burner and on medium heat, add garlic and ginger; sauté for 30 seconds scraping the bottom of the pan. Pour in blood orange and add brown sugar, harissa, hot paprika and chicken broth; stir. Turn the heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add beurre manié and stir until completely dissolved and sauce thicken. Slice breasts and drizzle sauce over. Serve 4
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4To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=0Wn-2HeX-us
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