Armagnac and Orange Scented Duck Breast with Dried Plum Chutney Salad

Winner, 2002 Duck Recipe Contest, Chef Kenneth Thompson

Serving Size {6 Servings}



3 Oranges, finely zested, divided

1 oz Armagnac Liqueur

1/4 Cup Fresh Sage, roughly chopped

6- 8 oz Maple Leaf Farms Boneless Duck Breasts

To Taste Salt and Fresh Ground Black Pepper

1/4 Cup Plum Sauce

Dried Plum Chutney Salad:

4 oz Butter

1 Medium Yellow Onion, minced

1 Fennel Bulb, small dice

2 1/2 Red Pears, diced (reserve other 1/2 for garnish)

1 1/4 Cups Dried Plums, small dice

1/8 Tsp Cinnamon

1/4 Tsp Cayenne Pepper

1/4 Cup Brown Sugar

3 oz White Wine Vinegar

2 oz Water

1 lb Maple Leaf Farms Hardwood Smoked Duck Legs, shredded

To Taste Salt and Ground Black Pepper

3 Cups Frisee Lettuce, chopped

1 Cup Slivered Almonds, toasted


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Marinade: 1. Mix zest from 2 oranges, Armagnac and sage in shallow container.

2. Score duck breast skin at 1/4 inch intervals, being careful not to cut into meat. Rotate breast; score again making a criss-cross pattern. Place duck breasts on top of marinade skin-side up. Marinate, covered in refrigerator 8-12 hours.

3. Remove breast from marinade. Remove excess sage and orange zest. Blot moisture from skin side with paper towel. Skin should be slightly tacky.

4. At service, season duck breasts with salt and pepper. Over medium- low heat, cook breasts skin side down for about 8-12 minutes or until fat is rendered and skin is crisp and brown. Turn breasts over; brush top side with plum sauce. Finish cooking in a 350 degree convection oven for about 6 minutes or until internal temperature reaches 155 degrees. Let breasts rest 2-3 minutes before slicing.

Dried Plum Chutney Salad: 5. Melt butter in a non-stick saute pan. Add onions; cook until lightly brown. Add fennel and the zest from one orange. Saute until fennel is fully cooked and lightly browned, about 5 minutes. Add pears and plums. Saute for 3-5 minutes or until pears start to soften. Sprinkle with cinnamon, cayenne pepper and brown sugar; mix thoroughly. Add vinegar and water. Cook another 2 minutes or until most of the liquid has evaporated. Add shredded leg meat; saute until slightly warm. Season with salt and pepper.

To Serve: 6. Arrange sliced duck with frisee, almonds, and chutney. Garnish with pear slices.

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