Duck Breast with Blood Orange Sauce
1 photo of Duck Breast With Blood Orange Sauce
By
Francine Lizotte
@ClubFoody
5
This Duck Breast with Blood Orange Sauce is such an elegant dish. The incredible blend of flavors from the duck and the sauce is just heavenly!
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
4 servings
Prep:
10 Min
Cook:
40 Min
Method:
Roast
Ingredients
-
DUCK BREASTS
-
4 largeduck breasts, skins scored in crosshatch pattern
-
1 tspground himalayan sea salt, or to taste
-
1 tspfreshly ground black pepper, or to taste (i always use mixed peppercorns)
-
SAUCE
-
2 largecloves garlic, pressed
-
1 Tbspfresh ginger, minced
-
1 cfreshly squeezed blood oranges (about 4 oranges)
-
1 Tbspbrown sugar such as demerara, or more to taste
-
1 Tbspharissa
-
1 tsphot paprika
-
1/4 clow-sodium chicken broth
-
2 tspbeurre manié
How to Make Duck Breast with Blood Orange Sauce
- Preheat 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.
- Flip 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.
- Return 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
- To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=0Wn-2HeX-us
