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Duck a L’orange

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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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