Grilled Duck Breasts With Red Wine And Orange Sauce

Description

From the november, 2008 wine enthusiast, this recipe is from french cookbook author sophie dudemaine's newest book, "ducasse made sinple" which is based on ducasse's encyclopedic "grande livre de cuisine". Recommended wine pairing is a 2005 reserve cabernet franc from lieb wine cellars in long island (just threw that in for the serious wine enthusiasts out there). Yet to try but looks easy and tasty…dh clipped from the magazine and handed it over to me at breakfast, meaning, "let's try this one!"… 🙂 what sets this apart is that there is pumpkin pie spice in the sauce and on the rub for the meat. Great to serve this with crispy potatoes or a creamy potato gratin and grean beans with shallots. Note: per a review that indicated the cooking time was incorrect, the "prep" time is listed as 15 but the "cook" time at an hour. I haven't changed anything, but wanted to indicate this in the recipe description to avoid confusion to others in the future. So the preparation of the sauce and the duck breasts can take approximately an hour in total.

Ingredients

• Orange Juice
• Honey
• Sherry Wine Vinegar
• Dry Red Wine
• Chicken Stock
• Pumpkin Pie Spice
• Unsalted Butter
• Duck Breasts
• Sunflower Oil
• Fresh Ground Black Pepper
• Fine Sea Salt

Instructions

1. To prepare the red wine and orange sauce
2. Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat
3. Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes
4. Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently
5. Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half
6. Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1 / 2 cups of liquid remaining
7. Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate
8. Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss
9. Keep the sauce war, over very low heat
10. To prepare the duck breasts:
11. Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast
12. With the
13. Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper
14. Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces
15. Heat a large skillet on medium heat
16. Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned
17. Spoon out the excess fat from the pan as it is rendered
18. Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned
19. Transfer the breasts to a cutting board and set aside to rest for 5 minutes
20. They will continue to cook while resting
21. Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1 / 4 inch slices
22. Divide among six warmed serving plates, arranging the slices fat side up
23. Spoon the sauce over the duck and serve