Duck a l'Orange

Name: Duck a l'Orange
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams boneless Muscovy duck breast halves, thawed if frozen; 355 milliliters canned low-salt chicken broth; 355 milliliters fresh orange juice; 2 Tbsps grated orange peel; 4 larges oranges; 2 Tbsps minced shallots; 2 Tbsps Sherry wine vinegar; 59 milliliters sugar; 59 milliliters (1/2 stick) unsalted butter; 2 Tbsps water

You can never have too many main course recipes, so give Duck a l'Orange a try. Watching your figure? This gluten free recipe has 555 calories, 49g of protein, and 22g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. If you have oranges, butter, low-salt chicken broth, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes.

Ingredients you will need

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Remove from heat.

Mix in vinegar (mixture will bubble vigorously).

Ingredients you will need

Vinegar

Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes.

Ingredients you will need

Shallot

Juice

Add broth; boil until reduced to 3/4 cup, 30 minutes. Set aside.

Ingredients you will need

Broth

Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)

Ingredients you will need

Orange

Sauce

Equipment you will use

Knife

Bowl

Using small knife, score duck skin (do not pierce meat) in crosshatch pattern.

Ingredients you will need

Whole Duck

Meat

Equipment you will use

Knife

Sprinkle duck with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Duck

Heat heavy large skillet over medium-high heat.

Equipment you will use

Frying Pan

Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare.

Ingredients you will need

Duck Breast