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| Boneless Duck Breast Halves |
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| Ingredients for Boneless Duck Breast |
1/2 cup chopped Shallots
2 1/4 cup low-salt Chicken Broth
1 1/2 cup Orange Juice
2 tbsp Sherry Wine Vinegar2 tbsp Honey
2 tbsp Pomegranate Sauce (molasses)
3 tbsp Butter
Orange slices (optional)
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| Method for Boneless Duck Breast |
• Heat butter over medium heat. Add shallots and
sauté until beginning to brown, about 5 minutes.
Spoon out butter and save. Add broth, orange
juice, Sherry vinegar and pomegranate sauce to
skillet. Boil until mixture is reduced to 1 1/4 cups,
about 20 minutes. Add honey; bring to simmer
and set aside.
• Score duck skin in crosshatch pattern. Sprinkle duck
with salt and pepper. Heat heavy large skillet over
medium-high heat. Place duck breasts skin side
down in skillet. Cook until brown and crisp, about
8 minutes. Turn duck and cook to desired doneness,
about 10 minutes longer for medium-rare. Transfer
to cutting board. Reheat sauce and whisk in butter.
• Thinly slice duck breasts crosswise. Fan slices plates,
dividing equally. Spoon sauce over duck. Garnish
with orange segments, if desired
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