©2010
AuthorDartagnan"a timeless french classic is surprisingly easy to make, and better to enjoy with friends"
Set oven to warm, 170°. Place oven safe plate or 1/4 sheet pan with a foil tent in oven to warm.
Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
Remove caramel from heat and carefully stir in vinegar, sherry, orange zest and juice, chicken stock, and shallot. Return to medium heat and simmer, stirring occasionally, about 12-15 minutes. Remove from heat. (You will finish the sauce in the skillet.)
[OPTIONAL STEP: USE AN IMMERSION BLENDER TO BLEND SMOOTH]
Score fat of duck breasts with the tip of a knife, not penetrating into the meat, in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper.
Place breasts, fat side down, in a room temp medium skillet, THEN place over medium heat. Let come to heat and render off some fat before raising heat to medium-high. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for rare (120°).
Remove to heated plate and tent with foil place in warmed oven. (duck should come up to medium rare while tented)
Allow meat to rest 10 minutes before slicing and serving.
Pour off the majority of just the rendered fat, leaving as much of the fondant as you can. If pairing dish with Black River Bend Grit Cakes, save rendered fat for that recipe.
Bring skillet back up to medium high heat. Carefully add sauce to skillet and come to a soft boil, with a wooden spoon, pull up the fondant from the pan bottom, mixing well. Now reduce to a low simmer for 10 minutes, stirring often. Let reduce to 2/3 cup.
Add orange supremes to sauce and pour over sliced duck just before serving.
Serve with Bayou Sam's Grit Cakes, Lemon Orzo and Creamed Spinach and Cremini
Ingredients
Directions
Set oven to warm, 170°. Place oven safe plate or 1/4 sheet pan with a foil tent in oven to warm.
Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
Remove caramel from heat and carefully stir in vinegar, sherry, orange zest and juice, chicken stock, and shallot. Return to medium heat and simmer, stirring occasionally, about 12-15 minutes. Remove from heat. (You will finish the sauce in the skillet.)
[OPTIONAL STEP: USE AN IMMERSION BLENDER TO BLEND SMOOTH]
Score fat of duck breasts with the tip of a knife, not penetrating into the meat, in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper.
Place breasts, fat side down, in a room temp medium skillet, THEN place over medium heat. Let come to heat and render off some fat before raising heat to medium-high. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for rare (120°).
Remove to heated plate and tent with foil place in warmed oven. (duck should come up to medium rare while tented)
Allow meat to rest 10 minutes before slicing and serving.
Pour off the majority of just the rendered fat, leaving as much of the fondant as you can. If pairing dish with Black River Bend Grit Cakes, save rendered fat for that recipe.
Bring skillet back up to medium high heat. Carefully add sauce to skillet and come to a soft boil, with a wooden spoon, pull up the fondant from the pan bottom, mixing well. Now reduce to a low simmer for 10 minutes, stirring often. Let reduce to 2/3 cup.
Add orange supremes to sauce and pour over sliced duck just before serving.
Serve with Bayou Sam's Grit Cakes, Lemon Orzo and Creamed Spinach and Cremini