Orange Duck Breasts on Braised Chicory Recipe

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Orange Duck Breasts on Braised Chicory
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Ingredients:

Directions:

  1. With a sharp knife halve the whole duck breasts and score the skin in a 1/4-inch cross-hatch pattern. Put the duck in a large resealable bag. In a bowl whisk together the zest, the orange juice, the soy sauce, the oil, the honey, the vinegar, the red pepper flakes, and the salt, pour the marinade over the duck, and seal the bag. Let the duck marinate, chilled, turning the bag occasionally, for 8 hours or overnight.
  2. Remove the duck from the marinade, reserving the marinade, pat it dry between paper towels, and season it with salt and pepper. Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 2 duck breast halves, skin sides down, for 5 minutes. Pour off the fat, reduce the heat to moderate, and cook the duck, skin sides down, for 20 minutes more, adjusting the heat if necessary for the skin to turn dark brown but not burn. Pour off the fat, turn the duck breasts, and cook them, covered, over moderate heat for 8 to 10 minutes more, or until a meat thermometer registers 145°F. to 150°F. for medium meat.
  3. While the duck is cooking in a kettle sauté the garlic in the butter over moderately high heat, stirring, until it begins to turn golden, add the chicory with the water clinging to the leaves, and braise it, covered, stirring occasionally, for 8 to 10 minutes, or until it is just tender. Season the chicory with salt and pepper and keep it warm.
  4. Transfer the duck to a cutting board and let it stand for 5 minutes. To one of the skillets add the water, deglaze the skillet over moderate heat, scraping up the brown bits, and add the deglazing liquid to the other skillet with the reserved marinade. Bring the liquid to a boil and deglaze the second skillet, scraping up the brown bits. Add any juices that have accumulated on the cutting board and simmer the sauce for 2 minutes, or until it is thickened slightly. Strain the sauce through a fine sieve into a small bowl. Cut the duck across the grain into thin slices, divide the chicory among 8 plates, and arrange the duck on it. Drizzle some sauce around each serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 114.34 Kcal (479 kJ)
Calories from fat 87.26 Kcal
% Daily Value*
Total Fat 9.7g 15%
Cholesterol 7.63mg 3%
Sodium 576.24mg 24%
Potassium 58.74mg 1%
Total Carbs 6.73g 2%
Sugars 5.75g 23%
Dietary Fiber 0.14g 1%
Protein 1.23g 2%
Vitamin C 8.9mg 15%
Iron 0.2mg 1%
Calcium 7.6mg 1%
Amount Per 100 g
Calories 214.45 Kcal (898 kJ)
Calories from fat 163.66 Kcal
% Daily Value*
Total Fat 18.18g 15%
Cholesterol 14.31mg 3%
Sodium 1080.75mg 24%
Potassium 110.17mg 1%
Total Carbs 12.62g 2%
Sugars 10.78g 23%
Dietary Fiber 0.26g 1%
Protein 2.31g 2%
Vitamin C 16.7mg 15%
Vitamin A 0.1mg 1%
Iron 0.4mg 1%
Calcium 14.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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