Pan Seared Duck Breast, Black-Eyed Pea Fritters, Orange Sauce

Pan Seared Duck Breast, Black-Eyed Pea Fritters, Orange Sauce
Pan Seared Duck Breast, Black-Eyed Pea Fritters, Orange Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    duck breasts

  • Salt to taste

  • Freshly-ground black pepper to taste

  • CARAMELIZED ORANGE RELISH:

  • 1

    teaspoon canola oil

  • 2

    oranges peeled, chopped

  • 6

    ounces fresh cranberries

  • 1/2

    cup orange juice

  • 1

    cup sugar

  • 1

    tablespoon chopped ginger

  • 1

    teaspoon chopped sage

  • 1

    teaspoon chopped mint

  • 1

    teaspoon balsamic vinegar

  • Salt to taste

  • Freshly-ground black pepper to taste

  • BLACK-EYED PEA FRITTERS:

  • 1/2

    pound dried black-eyed peas

  • 4

    ounces onions peeled, chopped

  • 1

    tablespoon crushed red pepper flakes

  • 4

    tablespoons water - (to 6)

  • 2

    tablespoons chopped red bell pepper

  • 2

    tablespoons chopped scallions

  • Salt to taste

  • Freshly-ground black pepper to taste

  • Sugar (optional)

  • Vegetable oil for deep frying

Directions

Preheat oven to 350 degrees. Heat a sauté pan over medium heat. Season duck and place skin-side down on hot sauté pan and sear for about 5 minutes. Place pan into the oven and cook for 10 minutes more leaving duck on the skin side. When desired temperature is reached, remove from oven and let rest for 3 minutes. Keep warm. Serve with Caramelized Orange Relish and Black-eyed Pea Fritters. For the Caramelized Orange Relish: Heat oil in a saucepan over medium heat. Quickly sear the oranges until brown. Transfer to a bowl and chill. Place cranberries and orange juice in a food processor. Process for about 15 seconds or until evenly chopped. Place sugar, caramelized oranges, and ginger in a medium bowl. Stir in the cranberry mixture. Add sage, mint and vinegar. Season to taste with salt and pepper. For the Black-eyed Pea Fritters: Soak black-eyed peas in hot water for 30 minutes. Drain. Squeeze and remove skin. Combine peas, onions, pepper flakes, red bell pepper, scallions, salt and sugar in a food processor. Process until very smooth. Add 4 to 6 tablespoons of water if necessary. You should not feel any lumps when you rub mixture between your fingers. In large pot heat oil to 325 degrees. Stir batter vigorously to remove air bubbles. Scoop up a spoonful of the batter and drop into the oil. Fry until golden, about 4 minutes per side. Drain on paper towels. This recipe yields 4 servings.

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