Duck a La Plancha With Blood Orange Sauce

"Recipe courtesy Ute City, Aspen, CO"
 
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photo by Food.com photo by Food.com
photo by Food.com
Ready In:
13hrs 40mins
Ingredients:
14
Serves:
1
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ingredients

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directions

  • For the duck:

  • Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight.
  • Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook.
  • For the blood orange sauce:

  • Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm.
  • For cooking the duck:

  • Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.
  • Cook's Note:

  • Cook additional duck breasts to serve with the remaining sauce, or use for another recipe.

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RECIPE SUBMITTED BY

Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
 
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