Moroccan-Spiced Duck Breast with Orange Muscat Sauce

Chef Mark Cosgrove, lst Place in Maple Leaf Farms 1995 Chef Recipe Contest


Serving Size {6 Servings}



3 Tablespoons Whole Coriander Seeds

1 Tablespoon Cumin Seeds

2 Teaspoons Cardamom Seeds

2 Teaspoons Whole Fennel Seeds

1 Teaspoon Whole Black Peppercorns

1 Teaspoon Whole Cloves

1 Cinnamon Stick, cracked

2 Medium Bay Leaves

3 Stalks Fresh Lemongrass, chopped

2 Garlic Cloves, minced

1 Tablespoon Flat-Leaf Parsley, chopped

1/2 Cup Olive Oil

1/4 Cup Orange Juice

6- 8 oz Maple Leaf Farms Boneless Duck Breasts


1 Cup Orange Muscat Wine

3 Shallots, minced

2 Tablespoons Soy Sauce

2 Teaspoons Ginger Root, minced

1 Teaspoon Garlic

2 Teaspoons Honey

2 Cups Chicken Broth

1 Teaspoon Black Pepper, coarsely ground

2 Teaspoons Arrowroot or Cornstarch

1/4 Cup Orange Juice

1 Bunch Chives, minced

1 Tablespoon Unsalted Butter, cold, cut into small pieces

As Needed Salt, Black Pepper

As Needed Kumquats, sliced

As Needed Fresh Oregano Leaves


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Marinade: 1. In a saute pan, lightly toast first eight ingredients for 2-3 minutes or until fragrant. Remove from heat; combine with lemongrass, garlic and parsley. Place mixture in spice grinder and process until finely minced.

2. Combine oil, orange juice and spice mixture. Add duck breasts; marinate for one hour.

Sauce: 3. In a saucepan combine first six sauce ingredients; reduce by two- thirds. Add chicken broth; reduce by one-half. Season with pepper. Dissolve arrowroot in orange juice. Blend into simmering sauce; cook 1 minute. Remove from heat; stir-in chives and butter.

4. Preheat grill. Remove breasts from marinade; discard marinade. Cook skin side down until skin begins to crisp. Season with salt and pepper; turn over. Continue cooking until desired doneness has been reached. Remove from grill; let rest 2-3 minutes.

5. Slice duck into thin diagonal slices. Fan duck slices on plate; drizzle with sauce. Serve with couscous and green beans. Garnish with kumquats and oregano. Serve immediately.

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