Laura Calder's Duck a l'Orange

By Unblond1

Ingredients

• 2 oranges, washed
• 1 duck breast, about 1/2 - 3/4 pound each
• 2 tbsp. sugar
• 1/2 tablespoon water
• 1 1/2 tablespoons red wine vinegar
• 1/3 cup duck, chicken or veal stock
• 1 tablespoon butter
• Salt and pepper
• Squirt lemon juice

Details

Servings 3
Adapted from foodnetwork.ca

Preparation

Step 1

* *Prepare the oranges:* *Remove* the peel from one oranges with a vegetable peeler. *Turn* the strips of peel over and cut the white pith off the back with a very sharp knife. *Cut* into julienne, and *blanch* three times in boiling water, *draining and rinsing* under cold water each time. *Set* aside.

* *Squeeze* the juice of the oranges and reserve. *Peel* and cut the remaining orange into supremes, saving their juice into the other juice, and set the sections aside. You now have one dish of blanched julienned orange zest, about 1/2 orange juice, and a dish of orange sections.

* *Prepare the duck breasts:* *Score* the fat side of the breasts with a knife in a narrow diamond pattern, while very cold. *Let* duck breasts stand at room temperature for at least 10 minutes *Season* with salt and pepper and *set* them fat side down in a cold heavy frying pan. *Cook* slowly over medium heat until fat renders and skin becomes crispy and golden, about 7-8 minutes, draining off the fat as it accumulates. *Remove* the duck and pour off the last of the fat. *Put* the breasts back in skin-side down. *Sauté* until done to your liking, or about seven minutes on the fat side, then another three on the flesh side. Remove to a carving board to rest for at least ten minutes, covering to keep warm.

* *Make the sauce:* *Put* the sugar and water in a saucepan, bring to a boil, and *cook* until golden, about three minutes. *Add* the vinegar and orange juice. *Reduce* slightly. Now *add* the stock and the zest. *Boil* down to sauce consistency. *Remove* from the heat and *whisk* in the butter. *Check* the seasonings. *Add* the orange sections. *Slice* the duck breasts thinly against the grain and arrange on a serving dish or platter. Spoon over the sauce, and serve.

*NUTRITION:*

* Calories - 354
* Fat - 23.1
* Sat Fat - 9.0
* Carbs - 23.0
* Fibre - 3.0
* Protein - 14.3