We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Life: the ball's in your court. After death: it's God's turn

Orange Duck Breasts On Braised Chicory

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables October 199 1 Servings

INGREDIENTS

Two, 2-pound whole
boneless duck
breasts with skin*
1 t Freshly grated orange zest
1/2 c Fresh orange juice
1/4 c Soy sauce
1/4 c Vegetable oil
2 T Honey
1 T White-wine vinegar
1 t Dried hot red pepper flakes
1/4 t Salt
2 Garlic cloves, sliced very
thin
2 T Unsalted butter
A, 1 1/2-pound head
of chicory or curly
endive the leaves
torn into large
pieces and washed
well
1/3 c Water

INSTRUCTIONS

available at many butcher shops and specialty foods shops  With a sharp
knife halve the whole duck breasts and score the skin in  a 1/4-inch
cross-hatch pattern. Put the duck in a large resealable  bag. In a bowl
whisk together the zest, the orange juice, the soy  sauce, the oil, the
honey, the vinegar, the red pepper flakes, and  the salt, pour the
marinade over the duck, and seal the bag. Let the  duck marinate,
chilled, turning the bag occasionally, for 8 hours or  overnight.
Remove the duck from the marinade, reserving the marinade, pat it dry
between paper towels, and season it with salt and pepper. Heat 2 heavy
skillets over moderately high heat until they are hot and in each
skillet cook 2 duck breast halves, skin sides down, for 5 minutes.
Pour off the fat, reduce the heat to moderate, and cook the duck,  skin
sides down, for 20 minutes more, adjusting the heat if necessary  for
the skin to turn dark brown but not burn. Pour off the fat, turn  the
duck breasts, and cook them, covered, over moderate heat for 8 to  10
minutes more, or until a meat thermometer registers 145F. to 150F.  for
medium meat.  While the duck is cooking in a kettle saute the garlic in
the butter  over moderately high heat, stirring, until it begins to
turn golden,  add the chicory with the water clinging to the leaves,
and braise it,  covered, stirring occasionally, for 8 to 10 minutes, or
until it is  just tender. Season the chicory with salt and pepper and
keep it warm.  Transfer the duck to a cutting board and let it stand
for 5 minutes.  To one of the skillets add the water, deglaze the
skillet over  moderate heat, scraping up the brown bits, and add the
deglazing  liquid to the other skillet with the reserved marinade.
Bring the  liquid to a boil and deglaze the second skillet, scraping up
the  brown bits. Add any juices that have accumulated on the cutting
board  and simmer the sauce for 2 minutes, or until it is thickened
slightly. Strain the sauce through a fine sieve into a small bowl.  Cut
the duck across the grain into thin slices, divide the chicory  among 8
plates, and arrange the duck on it. Drizzle some sauce around  each
serving.  Serves 8.  Gourmet October 1993  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Peacemaker”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1567
Calories From Fat: 822
Total Fat: 92.9g
Cholesterol: 580.2mg
Sodium: 3111.3mg
Potassium: 1410.1mg
Carbohydrates: 61.9g
Fiber: 1.3g
Sugar: 46.7g
Protein: 120.1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?