Name: Duck a L'orange
Ingredients: 2 tb Honey; 1/4 c Sugar; 2 tb Water; 1/4 c Sherry wine vinegar; 3 c Fresh orange juice; 4 tb Minced shallots; 2 c Canned low-salt chicken broth; 6 lg Oranges; 3 1 pound boneless Muscovy duck breast; thawed if frozen; ; halves; 6 tb Unsalted butter; 4 tb Grated orange peel

Unless the Holy Ghost blesses the Word, we who preach the gospel are of all men most miserable, for we have attempted a task that is impossible. We have entered on a sphere where nothing but the supernatural will ever avail. If the Holy Spirit does not renew the hearts of our hearers, we cannot do it. If the Holy Ghost does not regenerate them, we cannot. If He does not send the truth home into their souls, we might as well speak into the ear of a corpse.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Cklive21	1	servings

INGREDIENTS

2	tb	Honey
1/4	c	Sugar
2	tb	Water
1/4	c	Sherry wine vinegar
3	c	Fresh orange juice
4	tb	Minced shallots
2	c	Canned low-salt chicken broth
6	lg	Oranges
3		1 pound boneless Muscovy duck breast; thawed if frozen
		; halves
6	tb	Unsalted butter
4	tb	Grated orange peel

INSTRUCTIONS

Stir sugar and water in heavy medium saucepan over medium heat 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. Remove from heat. Mix in vinegar (mixture will bubble vigorously).
Add juice and shallots: boil until reduced to 3/4 cup, stirring
occasionally, 15 minutes. Add broth: boil until reduced to 1 cup,30
minutes. Set aside.
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.)
Using small knife, score duck skin (do not pierce meat) in crosshatch
pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over
medium-high heat. Place duck breasts skin down in skillet. Cook until brown
and crisp, about 8 minutes. Turn duck and cook 2 minutes more and transfer
to baking dish. Bake in a 450 degree oven for 5 to 7 minutes, about 10
minutes longer for medium-rare. Transfer to cutting board. Let stand 10
minutes. Meanwhile, bring to sauce to simmer. Add butter and 1 tablespoon
grated orange peel; whisk just until butter melts. Drain orange segments
and mix into sauce. Set aside.
Slice duck breasts crosswise on diagonal. Arrange on 6 plates. Spoon orange
segments with sauce alongside. Sprinkle with remaining peel.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1688 Calories (kcal); 71g Total Fat; (36% calories from fat);
15g Protein; 267g Carbohydrate; 186mg Cholesterol; 25mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 11 Fruit; 14 Fat; 5
1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9396
Converted by MM_Buster v2.0n.

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