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Roasted Duck Breast with Orange and Ginger Glaze

May 2, 2013

This recipe is for Roasted Duck Breast with Orange and Ginger Glaze.  Place the duck breast on a chopping board and with the tip of a very sharp knife, score a diamond pattern into the duck skin.  Slice carefully, not to cut through the fat and into the breast meat.  Rub salt and pepper into the skin of the duck, on both sides.  In a saute pan, heat some olive oil and when hot sear the breast on each side and bake in a 375 degree oven for a few minutes (8-10) until the internal temperature reaches 155 degrees.  Remove the breast and brush with the glaze (recipe below) and return in the oven and broil for a few minutes until the glaze turns mahogany in color.  Let it rest for 10 minutes before carving and serving.  Slice the breast according to your taste.

1T lemon EVO

1T butter

2 shallots minced very fine

Juice of 3 mandarin oranges

2 T soy sauce

2T Tangerine Balsamic vinegar

1 finger of ginger cut into small discs

4 cloves garlic minced

2 T lime juice

1 T honey

1 T vanilla

1 cup Duck or chicken stock

2T corn starch made into a slurry

s&p

2-3 T butter for finishing

In a sauce pot, add butter and oil when hot add shallots and saute.  Add all the ingredients and cook for 20 minutes.  Strain all the solids and adjust seasoning with s&p and adjust texture with a touch of cornstarch.  At the last minute, add the butter off the heat.  Serve.  This is Steve R Morse in Fort Lauderdale with another recipe courtesy of Jean-Pierre’s Cooking School in Fort Lauderdale, where you can buy ALL the ingredients you need to make this wonderful dish.  (Picture shown here with leg confit as well).Duck Breast

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From → Recipes

3 Comments
  1. Joe Ann Demore permalink

    Very nice recipe!!

  2. Robert Porras permalink

    I love duck and this is a very good looking recipe. I can’t wait to try it !!!!

    • Hey, thanks for the comment. People tend to shy away from duck either because they think it’s hard to cook or because they think it’s oily dark meat. Neither of which is true. This came out juicy and tender. The trick is to not overcook it. If you’re doing a whole duck, you need to cook the breast and legs separately, as they require different cooking times. I’m just sayin’ Good luck and let me know how it turns out.

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