Great Breast of Duck
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3 (680.38 g) fresh duck breasts
- 2 oranges
- 1 pomegranate
- 29.58 ml pomegranate syrup (could substitute raspberry syrup)
- 4 small red onions
- 1 garlic clove
- 118.29 ml duck stock (could substitute a good,low sodium broth)
- 118.29 ml orange juice
- 14.79 ml cornstarch
- 44.37 ml good port wine or 44.37 ml a good sweet sherry
- 14.79 ml coconut milk
- pepper
- salt
- 0.25 ml cayenne (or a lot more if you are a chile head!)
directions
- Preheat oven to 350°F
- Peel the orange and seperate the slices. Deseed the pommegranate.
- Every inch or so on the skin side of the breast, make a slice through the skin, just until you reach the meat, be careful not to slice all the way through.
- Cook the duck breast skin side down over medium high heat in 2 TB oil until the skin is golden brown, about 10 minutes, be careful not to burn it. Flip it over and cook for only one minute. Remove from pan, drizzle the syrup on the meat side and put in the oven, skin side down. Cook it in the oven for 15 more minutes.
- Meahwhile, drain all except 1 TB fat from the pan. Thinly slice the red onion, and garlic, and sautee in the left over fat until soft, but not browned.
- Add the fond, or broth, and the orange juice. Thicken with corn starch dissolved in a little bit of cold water.
- Add the orange slices and pommegranate seeds. Turn down heat and keep it warm, do not boil!
- Add the port wine, coconut milk, and the salt and pepper, and cayenne to taste. Slice the duck breast and pour the sauce over it to serve.
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.