come back duckie, come back!

Hmmm, randomduck roasted with plum sauce.

I had dinner.



Duck a L'orange



Recipe courtesy Gourmet Magazine

1/4 cup sugar
2 tablespoons water
1/4 cup sherry wine vinegar, or red wine vinegar
2 cups fresh orange juice
1/4 cup minced shallots
1 1/2 cups diluted duck demiglace* (a 6 1/2-ounce container stirred together with 3 tablespoons water)
Orange flavored liqueur
Lemon juice
Salt and freshly ground black pepper
2 large oranges
3 (1 pound) boneless Muscovy or Magret duck breast halves, thawed if frozen
4 tablespoons unsalted butter
3 tablespoons julienned orange zest
Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add vinegar (mixture will bubble vigorously), orange juice, and shallots. Bring mixture to a boil, stirring, and simmer until reduced to 3/4 cup. Add demiglace. Reduce to 1 cup. Strain through fine sieve. Correct seasoning by adding orange liqueur, lemon juice, salt, and freshly ground black pepper, to taste. Set aside.

Using small knife, cut off peel and white pith from 2 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 1 day ahead. Cover separately; chill.)

Preheat oven to 450 degrees F.

Using sharp knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper and pat dry. Heat large ovenproof skillet over medium-high heat until hot. Place duck breasts skin down in skillet and cook until brown and crisp, about 8 minutes. Turn duck and cook 2 minutes more. Roast in oven for 7 minutes if using Muscovy duck breast or 10 minutes if using Magret duck breasts.

Transfer to cutting board and let stand 10 minutes. Meanwhile, bring sauce to simmer, whisk in butter 1 tablespoon at a time and then the 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.

Slice duck breasts crosswise on diagonal. Arrange on 6 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.

Wine Suggestions: Red Burgundy: Savigny-Les-Beaune Premier Cru by Maurice Ecard Louis Jadot


Yield: 6 servings
Prep Time: 15 minutes
Inactive Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Difficulty: Medium

Maybe she's all quacked out.

Aerogram said:

heh heh...

bkw said:

The only time I ever ate duck was on an Air France flight to Paris. (This was back when airlines actually served meals in coach.) I thought it just tasted like chicken, but I suppose that the airline cooking process will make any "exotic" meat taste like chicken.

matt said:

That's how the French shut the duck up -- with a big orange in da beak!

Where is HarleyQuinn

...?

Where the duck are you?

I think she flew south for the winter.

Although I bet her thesis stayed north.

2the9s said:

where is your avatar?

Lleena said:

Hey!!! Where is my avatar???

WTF?

I feel so naked.

2the9s said:

Move on folks, nothing to see here...

Lleena said:

Where are you Duck? Will you be at the concert on Sat?

Lleena said:

Speaking of concerts, have a great time Lleena! Think of us, and send us souvenirs.

She flew south for the winter.

sag10 said:

Thankyou

herbthe4 said:

Not on Prince.org anymore, unfortunately.

I miss her

Hope you're doing well, RandomDuck! And, hope to see you again soon.

I'm gonna kick somebody ass

Hint: he only has one hair on his head