Best Seared Duck Breasts With Blood Oranges Recipes

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SEARED DUCK BREASTS WITH BLOOD ORANGES



Seared Duck Breasts With Blood Oranges image

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

2 medium duck breasts
Kosher salt, freshly ground pepper
4 blood oranges
1 shallot, chopped
2 tablespoons Sherry vinegar or red wine vinegar
Frisée (for serving)

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.

DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE



Duck a la Plancha with Blood Orange Sauce image

Provided by Food Network

Categories     main-dish

Time 13h20m

Yield 1 serving

Number Of Ingredients 14

1 duck breast
1/2 tablespoon sea salt, plus more for sprinkling
1 tablespoon coriander seeds
1 tablespoon fennel seed
1/2 tablespoon ground black pepper
Zest of 6 blood oranges
Orange liqueur, such as Grand Marnier, for brushing
2 cups brown sugar
2 cups red wine vinegar
4 tablespoons minced shallots
Juice of 6 to 8 blood oranges (6 cups juice)
1 cup orange liqueur, such as Grand Marnier
1 cup duck stock
1 teaspoon xanthan gum

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.

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



Seared Duck Breast with Red Potatoes, Broccoli Rabe and Blood Orange-Fennel Pan Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h35m

Yield 2 servings

Number Of Ingredients 16

5 blood oranges
Two 1-pound duck breasts
1 bulb fennel with fronds, sliced
2 cups chicken stock
1 cup white wine
2 sprigs fresh thyme, chopped finely
Pinch crushed red pepper flakes
Kosher salt
Kosher salt
1 clove garlic, smashed
8 red potatoes, cut into quarters
1/2 white onion, sliced
1 sprig fresh rosemary, leaves stripped and chopped
3 cloves garlic, smashed
1 bunch broccoli rabe, blanched
Kosher salt

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.

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