Pan-seared duck breast with orange sauce
Photo by Belinda Smith-Sullivan
SERVES 4
¾ cup orange juice
¾ cup chicken broth
1 cup orange marmalade
4 duck breasts
Kosher or sea salt
Freshly ground pepper
1 teaspoon allspice, ground
Orange segments for garnish
In a small saucepan over high heat, combine orange juice, chicken broth and orange marmalade. Bring to a boil, then lower heat and simmer for about 15 minutes until the sauce is syrupy. Keep warm until ready to use.
Score the skin of the duck breasts with a sharp knife, making diamond-like cuts in the skin while not cutting the meat itself. Season the meat with salt, pepper and allspice and rub in all over. Let stand for about 20 minutes. In a dry, heavy-bottomed skillet (preferably cast iron) over medium heat, lay the breasts skin side down. Gradually turn up heat to medium-high and cook for 5–10 minutes, until the skin is golden brown. Turn over and cook until brown on other side, about 5 minutes for medium rare or 10 minutes for medium. Remove from pan and let rest for 10–15 minutes. Serve warm with orange sauce and garnish with orange segments. (Also try this recipe with most waterfowl.)