Robert
Hall Grenache with Duck Breast
Ingredients: Sauce:
2 Duck
Breasts ½ cup orange liqueur
Salt
and pepper to taste ¼ cup white wine vinegar infused w/orange
zest
Zest of
one orange ¼ cup soy sauce
1
teaspoon dried sage
Using a
sharp knife, score the sin of the duck breasts diagonally to create
¾ inch-wide diamond pattern; pat dry then season with salt and
pepper. Heat a heavy skillet over high heat. Place duck breasts in
skillet skin side down and cook until skin is a deep golden brown –
about 8 minutes. Turn duck over; cook about 3 minutes for medium
rare. Transfer breasts to baking sheet and place in over preheated to
250F to keep warm
Pour
all but 2 tablespoons of the drippings from the skillet. With heat
set to medium high, pour orange liqueur or brandy into pan and scrape
up the browned bits. Add vinegar and soy sauce to the pan and bring
to a full boil for 2 minutes stirring occasionally. Add sage, salt,
and pepper. Reduce heat to low and allow to simmer until juices are
reduced b half.
Slice
duck breasts and drizzle with orange sauces and zest prior to serving.
Recipe
by Lisa Pretty, EatThisWith.com
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