Moroccan-Spiced Duck Breast with Orange Muscat Sauce

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

Ratings

Serving Size {6 Servings}

Ingredients


Marinade:


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


Sauce:


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

Directions

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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.




Reviews  { write a review }

Anonymous

Tops!