DUCK BREAST WITH GINGER-ORANGE SAUCE

By porklion

DUCK BREAST WITH GINGER-ORANGE SAUCE

Yields: 4 Servings

Preparation Time: ? min
Cooking Time: ? min

Source: ?

Ingredients

• SAUCE:
• 1/3 cup sugar
• 1 tbsp water
• 1 tbsp red wine vinegar
• 1 1/3 cups fresh orange juice
• 1 cup beef stock or canned beef broth
• 3 tsp fresh ginger, minced, peeled
• 2 tsp orange peel, finely grated
• DUCK:
• 4 duck breast halves (each about 6 oz)
• 1 tsp olive oil
• 1/3 cup Grand Marnier or other orange liqueur
• 1/4 cup (1/2 stick) butter, chilled, cut into pieces

Preparation

Step 1

SAUCE:

1) Stir sugar and 1 tbsp water in heavy small saucepan over medium-low heat until sugar dissolves.

2) Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Remove from heat.

3) Add vinegar (mixture wqitll bubble vigorously). Add orange juice, stock, ginger and orange peel.

4) Return to heat and stir to dissolve hardened caramel bits. Simmer until sauce is reduced to 1 1/2 cups, about 12 minutes.

Sauce can be prepared up to 1 day ahead. Cover and refrigerate.

DUCK:

1) Sprinkle duck with salt and pepper. Heat 1 tsp oil in heavy large skillet over medium heat.

2) Add duck breasts and sauté until brown, about 4 minutes per side. Transfer duck to plate.

3) Remove skillet from heat and pour off fat. Add Grand Marnier and carefully return skillet to medium heat (stand back: Grand Marnier may ignite). Simmer until Grand Marnier is reduced to 1 tbsp, about 30 seconds.

4) Add orange sauce to skillet and bring to boil. Return duck to skillet; cook duck breasts, skin side up, until medium-rare, about 4 minutes. Using slotted spoon, transfer duck breasts to work surface.

5) Boil sauce until reduced to 3/4 cup, about 2 minutes. Remove from heat. Whisk in butter 1 piece at a time. Season with salt and pepper. Thinly slice duck breasts on diagonal and fan out on plates. Drizzle sauce over and around duck and serve.