Sicilian Spiced Duck Breast With Preserved Orange Recipe

Name: Sicilian Spiced Duck Breast With Preserved Orange Recipe
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings chicken stock; 1 stick broken pieces from a whole cinnamon; 4 servings crushed red pepper; 4 servings extra virgin olive oil; 4 servings fennel seeds; 4 servings chopped fresh chives; 4 servings fresh rosemary; 4 servings fresh thyme; 4 servings garlic; 4 servings kosher salt; 1 orange; 4 servings preserved orange; 4 servings dried orange zest; 4 servings thinly sliced shallots; 4 servings sweet smoked paprika (pimentón); 4 servings sweet paprika

You can never have too many side dish recipes, so give Sicilian Spiced Duck Breast With Preserved Orange Recipe a try. This recipe makes 4 servings with 304 calories, 8g of protein, and 18g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 10 minutes. Head to the store and pick up garlic, broken pieces from a cinnamon stick, thyme, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

For the spices:In a small sauté pan, toast the dried orange zest, fennel seeds, sweet paprika, crushed red pepper, cinnamon and smoked paprika over low heat, shaking the pan occasionally, until fragrant, 2 to 3 minutes.

Ingredients you will need

Red Pepper Flakes

Sweet Paprika

Fennel Seeds

Orange Zest

Cinnamon

Spices

Toast

Equipment you will use

Frying Pan

Let cool briefly, then grind finely in a spice grinder.With a sharp knife, trim the duck breasts of excess fat and score the skin side of the duck in a diamond pattern, being careful not to cut all the way through to the meat. Turn the breasts over and season the flesh side only of the duck with 1 tablespoon of the spices. Cover and refrigerate for at least 4 hours and up to 24 hours.For the sauce:Using a vegetable peeler, zest the orange in wide strips, then juice the orange; reserve the zest and the juice.

Ingredients you will need

Duck Breast

Vegetable

Orange

Spices

Juice

Sauce

Whole Duck

Meat

Equipment you will use

Peeler

Knife

Heat 2 tablespoons olive oil in a small saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the shallots, season lightly with kosher salt and cook, stirring occasionally, until tender, sweet and browned, about 10 minutes.

Ingredients you will need

Kosher Salt

Shallot

Add the crushed red pepper and the orange juice and cook until the juice is reduced by half.

Ingredients you will need

Red Pepper Flakes

Orange Juice

Juice

Add the chicken broth and simmer for 10 minutes.Stir in the rosemary, thyme, garlic and orange zest.

Ingredients you will need

Chicken Broth

Orange Zest

Rosemary

Garlic

Thyme

Remove from the heat and allow to steep for 10 minutes.Strain the sauce into a small saucepan, bring to a simmer over medium-high heat and cook until reduced to a nice saucy consistency.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Heat a convection oven to 300°F or a conventional oven to 325°F. Reheat the sauce if necessary. Season the duck breasts all over with kosher salt.

Ingredients you will need

Duck Breast

Kosher Salt

Sauce

Equipment you will use

Oven

Heat 1 tablespoon olive oil in a large sauté pan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the duck breasts, skin side down, and cook to slowly render the fat for 5 minutes. As the fat accumulates, remove it from the pan by tilting the pan and scooping some out with a spoon. When the skin is lightly browned, transfer the pan to the oven and cook until medium-rare (125°F on an instant-read thermometer), 8 to 12 minutes.

Ingredients you will need

Duck Breast

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove the pan from the oven, flip the breasts over and let rest in the pan for 10 minutes. Meanwhile, in a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Toss with the chives and keep warm. Divide the preserved orange slices among serving plates. Slice the duck breasts lengthwise and lay the slices on top.

Ingredients you will need

Orange Slices

Duck Breast

Olive Oil

Chives

Equipment you will use

Oven

Frying Pan

Drizzle about 2 tablespoons of the sauce over each plate. Finish with a sprinkling of sea salt.Try out these duck recipes on Food Republic:Duck Nuggets Recipe From The New Le Pigeon Cookbook

Ingredients you will need

Sea Salt

Chicken Nuggets