Page 78 - The Secrets Of Vinegar
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                          Les Secrets du Les du
            Zesty Citrus Duck Breast
This sophisticated main course will seduce even the most fervent foodies at the table, and is easier to prepare than most duck dishes. Perfect for any special occasion!
       Prep time
  30 minutes
 Cook time
   30 minutes
Serves 4
• 2 duck breasts
• 4 tbsp (60 ml) orange juice concentrate
• 4 tbsp (60 ml) sugar
• 4 tbsp (60 ml) red wine vinegar
• 1 cup (250 ml) prepared demi-glace (store-bought)
• 4 tbsp (60 ml) orange zest, blanched
• 1 tsp (5 ml) lime zest, blanched
• Salt and pepper to taste
• 2 tbsp (30 ml) Grand Marnier or orange liqueur
• 2 navel oranges, peeled and sectioned,
pith and membranes removed
• 1 grapefruit, peeled and sectioned, pith and membranes removed
• With a knife, score the fat on the duck breasts in a diamond pattern.
• Pan-sear duck breasts in a heavy skillet, flesh side down. Transfer to a baking sheet, fat side down, and finish cooking in a 350°F (180°C) oven until medium-rare.
• Combine sugar and red wine vinegar, and deglaze skillet. Add demi-glace (prepared according to package directions) and blanched zests. Cook for a few minutes, adjust seasoning, and add Grand Marnier.
• Slice duck thinly. Spoon sauce over slices and garnish plate with citrus sections.
• Serve with roasted root vegetables (carrots, turnips, parsnips, beets, or potatoes).

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