| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Gourmet via Epicurious |
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Attributes:
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Comments:
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The original recipe called for the duck breasts to be broiled. I prefer pan frying them and finishing in the oven. The main reason I am entering this recipe is for the great sauce. |
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Serving Suggestions:
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Ingredients:
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For sauce 2 1/2 cups fresh orange juice 1/4 cup fresh lime juice 3 tbs. maple syrup (preferably dark amber or Grade B) 1 tbs. finely chopped canned chipotle chiles in adobo 1 (3- to 4-inch) cinnamon stick 2 whole cloves 1 tsp. salt For duck 3 (1-lb) boneless Muscovy duck breasts with skin or 6 (7- to 8-oz) Long Island (also called Pekin) duck breast halves with skin 1 1/2 tsp. salt 1/2 tsp. black pepper |
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Instructions:
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Make sauce: 1. Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils. Prepare duck: 1. Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat. 2. Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130°F, 8 to 10 minutes more for medium-rare (170° per USDA recommendation for well done.) Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes. 3. Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce. |
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Related recipes:
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None |
2011-12-27