Try this Orange Duck Breasts on Braised Chicory recipe, or contribute your own.
Suggest a better description*available at many butcher shops and specialty foods shops With a sharp knife halve the whole duck breasts and score the skin in a 1/4-inch cross-hatch pattern. Put the duck in a large resealable bag. In a bowl whisk together the zest, the orange juice, the soy sauce, the oil, the honey, the vinegar, the red pepper flakes, and the salt, pour the marinade over the duck, and seal the bag. Let the duck marinate, chilled, turning the bag occasionally, for 8 hours or overnight. Remove the duck from the marinade, reserving the marinade, pat it dry between paper towels, and season it with salt and pepper. Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 2 duck breast halves, skin sides down, for 5 minutes. Pour off the fat, reduce the heat to moderate, and cook the duck, skin sides down, for 20 minutes more, adjusting the heat if necessary for the skin to turn dark brown but not burn. Pour off the fat, turn the duck breasts, and cook them, covered, over moderate heat for 8 to 10 minutes more, or until a meat thermometer registers 145F. to 150F. for medium meat. While the duck is cooking in a kettle saute the garlic in the butter over moderately high heat, stirring, until it begins to turn golden, add the chicory with the water clinging to the leaves, and braise it, covered, stirring occasionally, for 8 to 10 minutes, or until it is just tender. Season the chicory with salt and pepper and keep it warm. Transfer the duck to a cutting board and let it stand for 5 minutes. To one of the skillets add the water, deglaze the skillet over moderate heat, scraping up the brown bits, and add the deglazing liquid to the other skillet with the reserved marinade. Bring the liquid to a boil and deglaze the second skillet, scraping up the brown bits. Add any juices that have accumulated on the cutting board and simmer the sauce for 2 minutes, or until it is thickened slightly. Strain the sauce through a fine sieve into a small bowl. Cut the duck across the grain into thin slices, divide the chicory among 8 plates, and arrange the duck on it. Drizzle some sauce around each serving. Serves 8. Gourmet October 1993
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1646 | ||
Calories from Fat: 1575 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 175g | 233 % | |
Saturated Fat 90.3g | 451 % | |
Monounsaturated Fat 58.9g | ||
Polyunsanturated Fat 15.6g | ||
Cholesterol 366.4mg | 113 % | |
Sodium 1027.9mg | 35 % | |
Potassium 228.3mg | 6 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 23.7g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1646
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