Duck Breast with Pasta Saffron and Oranges

Serving Size {6 Servings}


1/4 Teaspoon Saffron Threads

1/3 Cup Hot Water

6 Maple Leaf Farms Boneless Duck Breasts

Salt And Pepper, As Needed


2 Cups Strong Duck Stock

Rind Of 1 Orange, julienne and blanched for 5 minutes

Pinch Saffron Threads

1/4 Cup Cognac

Salt And Pepper, To Taste

2 Teaspoons Cornstarch, Dissolved in 1/4 Cup Water

1 Tablespoon Butter, softened

1/4 Teaspoon Saffron Threads

1 Teaspoon Salt

3/4 Pound Linguine

1/4 Cup Olive Oil


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1. Add the saffron threads to the hot water and seep for 5 minutes to make marinade. Let cool.

2. Salt and pepper the breasts. Put breasts in a plastic bag, pour the marinade over them, wrap tightly and refrigerate for several hours or overnight.

3. For the sauce, bring the stock to a simmer. Add the orange rind, additional saffron and cognac. Reduce to 1/2 cup. Season to taste with salt and pepper. Remove from heat and whisk in the dissolved cornstarch. Return to heat and simmer 2 minutes more. Whisk in softened butter.

4. For the pasta, add the saffron and salt to 2 quarts boiling water. Cook the pasta until just tender. Drain and toss with olive oil.

5. To cook the breasts, heat a large saute pan until very hot. Add the breasts, skin side down. Turn the heat to medium, cover and cook for 7-8 minutes. Check after 4 minutes. the breast should feel firm but not hard to the touch. Turn the breasts over and cook for 2-3 minutes. Remove them from the pan and allow them to rest and additional 5 minutes.

6. When cooked, slip a sharp knife between the breast and the skin and remove the skin. If you think the meat is too rare, saute it for just a few moments longer on the side the skin was on.

7. Slice the duck lengthwise into 7-8 thin slices. For each serving, arrange these slices in a fan shape at 12 o clock position on a warm dinner plate. With a fork mound a portion of pasta and place it just below the point of the fanned duck pieces. Top with a few spoonfuls of sauce.

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