DUCK BREAST WITH ORANGE AND CHILES

Duck Breast With Orange and Chiles image

Provided by Jeff Gordinier

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 1/2 cups olive oil
Zest of 1 orange, removed in strips
2 dried guindilla peppers or 1 dried ancho pepper
2 branches thyme
1 clove garlic, lightly crushed
2 duck breasts, halved lengthwise
Salt
freshly ground black pepper
Farro salad

Steps:

In a shallow saucepan just large enough to fit all four pieces of the duck breast, combine the olive oil, orange zest, guindilla or ancho pepper, thyme and garlic over medium heat until the temperature of the oil reaches 140 degrees on an instant-read thermometer. Adjust the heat to maintain that temperature.
Lightly score the skin of the duck breasts in a diamond pattern, and season thoroughly with salt and pepper. Place a skillet over medium-low heat. When the pan is hot, add the duck breasts skin-side down. Allow them to sear, without moving them at all, until they are crispy and golden brown, 5 to 7 minutes.
Once the skins are golden brown, remove the duck from the pan and place skin-side up in the oil. Cook until firm and medium rare, 7 to 10 minutes. Remove from the pan, let them rest for 5 minutes and slice. Serve with farro salad.