Orange is the New Black Week: Blackened Duck Orange

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

In the spirit of Orange is the New Black Week, BTR’s Tim Dillon and myself collaborated to cook a more modern version of the classic blackened duck orange. We bought the duck breast and the vegetables at the Union Square Farmer’s Market, but you can likely find these ingredients in any of your local markets.

What you’ll need for the rub:
2 tbsp ground black pepper
1 tsp cayenne
1 tsp fennel seed
1 tsp allspice
1 tsp coriander
1 tsp ginger
1 tsp mustard seed, ground
Zest of 1 orange

What else you’ll need:
2 breasts of duck, 1 lb each
Olive oil
2 tbsp margarine
1 tbsp whole wheat flour or unbleached white flour
1/2 cup duck or chicken stock
2 cups fresh squeezed orange juice
1/2 cup Grand Marnier

Directions:
Preheat oven to 375.

Mix together the ingredients for the rub in a small bowl. Generously coat the fat-side duck breasts with the rub by hand.

Heat 2 tablespoons olive oil in an oven safe pan. Add 2 slices of orange to the pan and cook down. Take the orange slices out of the pan after about 2 minutes and add the duck breasts, fat side down. Lower the heat.

Flip the breasts after about 5-7 minutes. Then, after another 5 minutes add the orange slices back into the pan and place the whole thing into the oven. Sprinkle some orange bitters over the duck. Roast for about 25 minutes.

Broil the duck in the top shelf of the oven after roasting for no more than 5 minutes.

Meanwhile, in a small saucepan, melt 2 tablespoons of margarine (1 tablespoon at a time). Once the first tablespoon of margarine melts, add 1 tablespoon of flour and mix to combine slowly. Add the second tablespoon of margarine and whisk together.

Gradually add 1/2 cup duck stock (chicken is ok) to the saucepan. Add in 2 cups fresh squeezed orange juice and cover. Reduce for a few minutes and stir occasionally. Let simmer. In 2 parts, add a total of 1/2 cup Grand Marnier. Sauce should reduce by half when ready.

Pour the sauce over each duck breast, fat side up, and serve. Garnish with the orange slices used in cooking.

We served this over a bed of baby arugula and heirloom cherry tomatoes.

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