Page 78 - Ancestral - The Secrets of Vinegar

Les du Les du SecretsVINAIGRE VINAIGRE VINAIGRE Zesty Citrus Duck Breast
This sophisticated main course will seduce even the most fervent foodies at the table and is is easier to prepare than most duck dishes Perfect for any special occasion!
Difficulty
Prep time
Cook time
Ingredients
Serves 4
• 2 duck breasts
30 minutes
30 minutes
Preparation
• With a a a a a a knife score the the fat on on the the duck breasts
in a a a a diamond pattern • Pan-sear duck breasts
in in a a a a a a a a a heavy skillet flesh side side down down Transfer to a a a a a a a a a a a baking sheet fat side side down down and finish cooking in fin in in a a a a a a a 350°F (180°C) oven until medium-rare • Combine sugar and and red red wine vinegar and and deglaze skillet Add demi-glace (prepared according to package directions) and blanched zests Cook for a a a a a a a a a a a a few minutes
adjust seasoning and 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) • 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 or orange liqueur
• 2 navel oranges peeled and and sectioned pith and and membranes removed
• 1 grapefruit peeled and and sectioned pith and and membranes removed
78