Cooking Light's Seared Orange Duck Breast |
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Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 6 |
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This is from Cooking Light, 2006. I've used duck legs and it works just fine. I also add Chinese five spice to the duck with the orange zest and garlic. And sometimes, I turn it into a drunken duck by adding a tablespoon or so of Grand Marnier to the sauce while I'm reducing it. I serve this beautiful dish with whipped sweet potatoes (with orange zest, cream cheese and Chinese five spice powder) and roasted green beans with shallots. This pairs nicely with a sweet to semi-sweet white wine. Enjoy! Ingredients:
3 (12 ounce) duck breasts, skinned and halved |
1 1/2 tablespoons grated orange rind |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 garlic cloves, crushed |
1/2 cup fresh orange juice (about 2 oranges) |
1/4 cup sake (rice wine) |
1 1/2 tablespoons low sodium soy sauce |
1 tablespoon honey |
1 tablespoon canola oil |
Directions:
1. Combine duck, orange rind, salt, pepper and garlic in a medium bowl. Cover and refrigerate for 30 minutes.
2. Preheat oven to 400 degrees.
3. Combine juice, sake, soy sauce and honey in a small saucepan; bring to boil. Reduce heat to medium-low, and simmer until mixture is reduced to 2/3 cup (about 10 minutes).
4. Heat canola oil in a large ovenproof skillet over medium-high heat. Add duck; saute about 5 minutes. Turn duck over; drizzle with about 3 TBS of juice mixture.
5. Bake at 400 degrees for about 10 minutes.
6. Remove duck from pan; cut duck into 1/4 inch thick slices (if using a breast).
7. Serve with orange sauce.
8. Serves: 6.
9. Calories: 167.
10. Fat: 6.3 g.
11. Protein: 18.8 g.
12. Fiber: 0.3 g.
13. Chol: 71 mg.
14. Sodium: 580 mg.
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