Broiled Duck Breasts with Orange Chipotle Sauce

Name: Broiled Duck Breasts with Orange Chipotle Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 Tbsp finely chopped canned chipotle chiles in adobo; 1 stick (3- to 4-inch) cinnamon; 59 milliliters fresh lime juice; 3 Tbsps maple syrup (preferably dark amber or Grade B); 1 kilograms boneless Muscovy duck breasts with skin or 6 (7- to 8-oz) Long Island (also called Pekin) duck breast halves with skin; 591 milliliters fresh orange juice; 2 teaspoons salt

Need a gluten free and dairy free main course? Broiled Duck Breasts with Orange Chipotle Sauce could be an excellent recipe to try. One portion of this dish contains around 27g of protein, 89g of fat, and a total of 995 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have pepper, maple syrup, lime juice, and a few other ingredients on hand, you can make it. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Let stand while duck broils.

Ingredients you will need

Whole Duck

Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.

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Water

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Broiler Pan

Broiler

Frying Pan

Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130°F (see cooks' note, below), 8 to 10 minutes more for medium-rare.

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Salt And Pepper

Duck Breast

Long Island Iced Tea

Whole Duck

Meat

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Kitchen Thermometer

Knife

Transfer to a cutting board and let stand 5 minutes.

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Cutting Board

Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.

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Sauce

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Cutting Board

Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.

Ingredients you will need

Duck Breast

Sauce

Equipment you will use

Knife

• The USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria are killed, but since we prefer the meat medium-rare, we cook it to only 130°F. Otherwise, the duck gets tough and livery.• Sauce can be made 2 days ahead and chilled, covered. Reheat before adding juices from duck.

Ingredients you will need

Duck Breast

Sauce

Whole Duck

Meat