Seared Duck Breasts With Blood Oranges Food

SEARED DUCK BREAST

Steps:

• With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
• Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.

SEARED DUCK BREAST WITH RED POTATOES, BROCCOLI RABE AND BLOOD ORANGE-FENNEL PAN SAUCE

Steps:

• For the duck: Juice three of the oranges and cut the remaining two into supremes by cutting away the peel, then cutting the segments free from the white pith. Set aside.
• Score the duck skin and place skin-side down in a saute pan over medium-low heat to render the fat until the skin is browned and crispy, about 6 minutes. Turn the breast and cook to medium-well, 5 to 6 minutes. Pour the rendered duck fat into two large saute pans, leaving a little behind in the original saute pan.
• Add fennel to the original pan, reserving the fronds, and cook over medium-high heat until soft and translucent. Add chicken stock, white wine, thyme, blood orange juice, red pepper flakes and a pinch of salt and cook, stirring occasionally, until the liquid has reduced by half.
• For the red potatoes: Bring a large stock pot of salted water and garlic to a boil. Add the potatoes and cook until fork tender.
• Add the onion to one of the saute pans and cook over medium-high heat, stirring occasionally, until caramelized, about 15 minutes. Mix in potatoes and rosemary and cook until potatoes have a nice brown exterior, 3 to 4 minutes.
• For the broccoli rabe: Add garlic to the third saute pan and cook over medium heat until the oil is aromatic. Add the broccoli rabe and toss to coat with the garlic oil. Season with salt.
• Serve duck breast with potatoes and broccoli rabe. Garnish dish with pan sauce, fennel fronds and supremed blood oranges.

DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE

Steps:

• 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.

PAN-ROASTED DUCK BREAST WITH ORANGE SAUCE AND TOURNE POTATOES

Steps:

• For the sauce: Place a large sauté pan or rondeau over medium-high heat. Add the olive oil and duck bones and necks and deeply brown on both sides. Add the onions, carrots, celery, lemongrass, garlic, bay leaves, thyme and a large pinch of salt and stir. Add the wine and stock and simmer for at least 1 hour, allowing the flavors to meld.
• Meanwhile, place a medium saucepan over medium heat, add the sugar and vinegar and bring to a simmer, whisking to dissolve the sugar. Add the orange juice and continue to simmer the gastrique until syrupy, 8 to 10 minutes. You should have around 1/2 cup.
• When the stock mixture is ready, strain it and add 1/2 cup to the gastrique, whisking to combine. Simmer until reduced by half, 10 to 15 minutes, then keep the sauce warm.
• For the duck: While the sauce is reducing, score the skin on the duck breasts in a crosshatch pattern using a very sharp knife and being careful not to cut into the meat. Season the breasts on both sides with salt and pepper and place skin-side down in a cold large sauté pan coated with a drizzle of olive oil.
• Place the pan over medium-low heat and slowly render most of the duck fat, 8 to 10 minutes. When the skin is deep golden brown and crisp, flip the breasts over and briefly brown on the other side. Place the star anise, ginger and thyme into the rendered fat and then baste the breasts until they have finished cooking, 3 to 5 minutes for medium. Transfer to a cutting board and keep warm. Reserve the duck fat in the pan for the potatoes.
• For the parsley salad: Combine the parsley stems and orange supremes in a medium bowl. Toss with the orange juice, a drizzle of olive oil and a pinch of salt and set aside.
• For the potatoes: Bring a medium pot of water to a boil and salt it generously. Meanwhile, tourne the potatoes. Trim each end so it's flat. The length of each potato should be roughly 2 inches. Using a paring knife or bird's beak knife, make 7 slices the length of the potato until you end up with a football shape. Put each potato in cold water after you tourne it to prevent oxidation.
• Add the potatoes to the boiling water and boil until crisp-tender, 6 to 10 minutes. Drain the potatoes and pat dry.
• Place a sauté pan over medium heat, add the reserved duck fat and heat until shimmering. Strain through a fine-mesh strainer into a heatproof bowl, then add 1 tablespoon of the fat back to the pan. Add the potatoes and cook, turning often, until light golden brown on all sides. Turn the heat down to low. Season with salt and pepper, then add the thyme and continue to cook, turning the potatoes occasionally, until tender.
• Add the breasts to the pan, then pour off any excess fat. Remove the pan from the heat, add the Grand Marnier and flambe. When the flame goes out, return the pan to the heat, add the reserved sauce and heat through. Stir in the parsley and butter, season with pepper, then remove from the heat. Thinly slice the breasts, flesh-side up, against the grain. Place the potatoes on a platter, followed by the sliced duck, fat-side up. Drizzle with the sauce and top with the parsley salad.

SEARED DUCK BREASTS WITH BLOOD ORANGES

Steps:

• Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12-15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.
• Meanwhile, cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.
• Pour off all but 2 Tbsp. fat from skillet. Add shallot, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes. Thinly slice duck and serve over frisée with pan sauce and remaining segments.