Best Almond Caramelized Duck Breasts With Amaretto Jus Recipes

Duck Breast a l'Orange image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup sugar
2 tablespoons sherry vinegar
Zest of 1 orange (2 teaspoons), 1 cup fresh orange juice, plus 1 orange, supremed
3/4 cup chicken broth
1 shallot, minced (3 tablespoons)
2 boneless duck breast halves (8-10 ounces each)
1 teaspoon coarse salt
1/4 teaspoon ground black pepper

Steps:

Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
Add orange supremes to sauce and pour over sliced duck just before serving.

Almond Roasted Duck With Chinese Spices image

Provided by DVG2000

Categories Duck

Time 2h10m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 tablespoon soy sauce
2 teaspoons Chinese five spice powder
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 (2 -3 lb) duck
3 garlic cloves
3 tablespoons davinci gourmet classic almond syrup
1 small oranges or 1 small tangerine, cut into wedges

Steps:

Preheat oven to 375 degrees.
Pat the duck dry and prick all over with a fork.
Insert the garlic and orange wedges into the cavity of the duck.
In a small bowl, combine the almond syrup, soy sauce, and 5-spice powder.
Rub or brush the almond mixture onto the duck. Sprinkle the duck with salt and pepper and place the duck on a rack, breast side down, in a roasting pan.
Roast the duck, breast side down, in a preheated oven for 40 minutes, then turn the duck, breast side up, and continue to roast for 1 hour.
The skin should be dark and crispy.
Remove from the oven and let rest for 5 minutes.
Serve the duck breast and legs whole for an elegant entree, or chop up the duck into bite-sized pieces and serve with spicy chutney as an appetizer.