September 5, 2005

Duck Breast with Orange, Ginger, Balsamic Sauce

Duck Breasts with Orange, Ginger and Balsamic Sauce
adapted from recipe on http://www.globalgourmet.com/

2 boneless duck breast halves, about 1 pound
For the sauce:
1/4 cup orange juice
3/4 cup chicken or veal stock
1 1/2 TBSP balsamic vinegar
1 teaspoon freshly grated ginger
2 TBSP unsalted butter
1/2 teaspoon freshly ground black pepper
1 TBSP orange peel

Preheat oven to 375 degrees. Heat an oven-safe skillet over high heat. Crosshatch skin of duck breasts. Add duck breasts, skin side down, to skillet. Cook until skin is well browned, about 4 minutes. Turn duck breasts over; cook 2 minutes. Move pan with duck into oven; cover and roast for 8 minutes (medium-rare). Remove duck from pan and cover to keep warm. Pour off fat from the pan and reserve for other use.

Return pan to stove-top over medium-high heat, and deglaze with orange juice and chicken stock. Reduce by one-half, about 15-20 minutes, uncovered. Add balsamic vinegar and ginger, cook 2-3 minutes then add butter, 1 tablespoon at a time while whisking constantly. After butter is completely integrated add pepper and orange peel. Turn off heat, cover and keep warm until ready to serve.

Notes: I was surprised to realize as I was typing this up that I completely forgot to cross-hatch the skin on the duck breasts before searing. Evenso, this came out quite delicious and the flavors were well-balanced (though the Duck with Orange Tea Sauce still reigns supreme). This was adapted from an existing recipe in which the duck was grilled rather than seared and roasted.

I also took this opportunity to thaw and reheat the Carrot, Honey, and Ginger Soup that was one of my entries for Is My Blog Burning #14. Spiced up with an extra dash of freshly ground black pepper as it was served, it turned out rather well. I think I can foretell more experiments with making and freezing soups this winter.

Posted by Jennifer at September 5, 2005 9:44 AM | TrackBack
Comments

The duck was quite tasty indeed, with the balsamic adding an interesting twist to the combination of orange and ginger. As you say, it's still not quite as good as the extraordinary orange tea sauce, but I'd definitely like to have it again sometime.

As for the soup, I thought the texture wasn't quite as good as it had been when it was freshly made, but it was still delicious.

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