Post by April B. on Feb 20, 2003 12:16:35 GMT -6
RECIPE FOR FRENCH ROASTED DUCK BREAST & ORANGE
DUCK BREAST A' L' ORANGE"
1 orange
1 Tablespoon extra virgin olive oil
1 pound shallots, peeled and halved
4 sprigs of fresh thyme or 1/4 teaspoon dried thyme leaves
1 Tablespoon sherry wine vinegar or balsamic vinegar
1 pound boneless, fresh or thawed frozen skinless duck breasts, trimmed
of all fat
1/2 cup chicken broth
1/2 cup orange juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
(1.) Preheat the oven to 400 degrees.
With a zester, remove the zest from the orange in thin strips. Or use a swivel bladed vegetable peeler to take off large pieces and cut those into fine strips.
Bring a small saucepan of water to a boil.
Add the orange zest and cook 30 seconds; drain.
Reserve the orange for the juice used in step 6.
(2.) Line an 8 x 11 inch baking pan or a 12 inch gratin with a sheet of foil, leaving plenty of overlap.
Combine 2 teaspoons of the olive oil, the shallots, thyme and the vinegar in the pan. Seal the foil edges to form a packet.
Bake 30 to 40 minutes, or until the shallots are very tender.
Set the shallot confit aside.
(3.) Brush a large nonstick skillet with an ovenproof handle or a flameproof gratin dish with the remaining olive oil.
Set over high heat.
Add the duck breasts and cook until they are nicely golden on the bottom, 2 to 3 minutes.
Set the duck breasts aside on a plate.
(4.) Add the shallot confit to the skillet and reheat over medium heat, stirring, until hot, about 3 minutes.
Place the duck breasts, browned side up, on top of the shallot confit.
(5.) Transfer to the oven and roast the duck breasts 8 minutes for rare, 10 minutes for medium and 15 minutes for well done.
When the meat is done, remove it to a dish and cover with foil to keep warm.
(6.) Add the orange zest, chicken broth and orange juice to the shallot confit in the skillet.
Boil over high heat or until the liquid is reduced by half, about 5 minutes.
Season with salt and pepper to taste, pour over the duck breasts and serve at once.
;D
DUCK BREAST A' L' ORANGE"
1 orange
1 Tablespoon extra virgin olive oil
1 pound shallots, peeled and halved
4 sprigs of fresh thyme or 1/4 teaspoon dried thyme leaves
1 Tablespoon sherry wine vinegar or balsamic vinegar
1 pound boneless, fresh or thawed frozen skinless duck breasts, trimmed
of all fat
1/2 cup chicken broth
1/2 cup orange juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
(1.) Preheat the oven to 400 degrees.
With a zester, remove the zest from the orange in thin strips. Or use a swivel bladed vegetable peeler to take off large pieces and cut those into fine strips.
Bring a small saucepan of water to a boil.
Add the orange zest and cook 30 seconds; drain.
Reserve the orange for the juice used in step 6.
(2.) Line an 8 x 11 inch baking pan or a 12 inch gratin with a sheet of foil, leaving plenty of overlap.
Combine 2 teaspoons of the olive oil, the shallots, thyme and the vinegar in the pan. Seal the foil edges to form a packet.
Bake 30 to 40 minutes, or until the shallots are very tender.
Set the shallot confit aside.
(3.) Brush a large nonstick skillet with an ovenproof handle or a flameproof gratin dish with the remaining olive oil.
Set over high heat.
Add the duck breasts and cook until they are nicely golden on the bottom, 2 to 3 minutes.
Set the duck breasts aside on a plate.
(4.) Add the shallot confit to the skillet and reheat over medium heat, stirring, until hot, about 3 minutes.
Place the duck breasts, browned side up, on top of the shallot confit.
(5.) Transfer to the oven and roast the duck breasts 8 minutes for rare, 10 minutes for medium and 15 minutes for well done.
When the meat is done, remove it to a dish and cover with foil to keep warm.
(6.) Add the orange zest, chicken broth and orange juice to the shallot confit in the skillet.
Boil over high heat or until the liquid is reduced by half, about 5 minutes.
Season with salt and pepper to taste, pour over the duck breasts and serve at once.
;D