Seared Orange Duck Breast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Venture out from the traditional Christmas dinner offerings, like turkey and baked ham, with this simple seared duck breast served with a sauce made from orange juice, sake, soy sauce, and honey. Ingredients:
3 (12-ounce) frozen duck breasts, thawed |
1 1/2 tablespoons grated orange rind |
1 teaspoon salt |
1/4 teaspoon black 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 vegetable oil |
Directions:
1. Trim skin and fat from duck; cut each breast in half. Combine duck, rind, salt, pepper, and garlic in a bowl. Cover and refrigerate 30 minutes.
2. Preheat oven to 400°.
3. Combine the orange juice, sake, soy sauce, and honey in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced to 2/3 cup (about 10 minutes).
4. Heat oil in a large nonstick skillet over medium-high heat. Add duck; sauté 5 minutes. Turn duck over; drizzle with 3 tablespoons juice mixture. Wrap handle of skillet with foil; bake at 400° for 10 minutes. Remove duck from pan; slice duck into 1/4-inch-thick pieces. Serve with orange-juice sauce.
5. Note: Duck breasts may be found in the frozen poultry section. Try pairing this dish with Sainsbury Pinot Noir 1998 (Carneros) $22. It's an earthy wine with hints of mandarin orange.
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