Recipe tips - Chef John's Orange Duck (Complete)

[ 02/10/2020 12:01:55 ] along with the number of incoming emails, so that posting updates continue and useful, then this post is "Chef John's Orange Duck" which was issued on 02/10/2020 12:01:55,read to completion, here's a review Chef John's Orange Duck:

This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.

Ingredient Checklist

• 2 large (blank)s duck breast halves
• salt to taste
• 1 cup chicken broth
• 2 tablespoons orange liqueur (such as Grand Marnier®)
• 1 tablespoon sherry vinegar
• 1 tablespoon Seville orange marmalade, or more to taste
• 2 teaspoons grated orange zest
• 1 pinch cayenne pepper
• 1 tablespoon reserved duck fat
• 1 teaspoon all-purpose flour
• 1 tablespoon butter

Directions

Instructions Checklist

• Step 1

  Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.

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• Step 2

  Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.

• Step 3

  Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.

• Step 4

  Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.

• Step 5

  Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.

• Step 6

  Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

Cook's Note:

You can substitute vegetable oil for the duck fat.

Nutrition Facts

Per Serving:

354.2 calories; protein 19.8g 40% DV; carbohydrates 14.9g 5% DV; fat 20.9g 32% DV; cholesterol 129.6mg 43% DV; sodium 593mg 24% DV.Full Nutrition

Thank you for reading to the end "Chef John's Orange Duck" may be useful for you, you can also read the previous post, i.e. : Fresh Strawberry Pecan Cookies

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