SEARED DUCK BREASTS WITH BLOOD ORANGES
Citrus segments get saucy in our play on duck à l'orange.
Provided by Claire Saffitz
Categories Lunch Dinner Salad Duck Orange Bon Appétit Winter Citrus Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 6
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.
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