Pepper Crusted Duck Breast with Tangerine Basil Glaze

Chef David E. Foegley, Honorable Mention in Maple Leaf Farms 1995 Chef Recipe Contest

Serving Size {6 Servings}

Ingredients


Marinade:


1/4 Cup Extra Virgin Olive Oil


1 Tablespoon Garlic, peeled, sliced


1 Teaspoon Sage


1/2 Teaspoon Each Black Pepper, Salt


6- 6 oz each Maple Leaf Farms Boneless Skinless Duck Breasts


Tangerine Basil Glaze:


3/4 Cup Tangerine Juice


2 Teaspoon Tangerine Zest, grated


1 Cup Rice Wine Vinegar


1 Cup Sugar


2 Cups Orange Juice


1/4 Cup Soy Sauce


1/4 Cup Lemon Juice


1 1/2 Tablespoons Dried Basil


2 Tangerines, peeled, sectioned, seeds removed


Coating:


1/4 Cup Black Pepper, coarsely cracked


As Needed Tangerine Zest, julienne

Directions

Share this recipe

Marinade: 1. Combine oil, garlic, sage, pepper and salt. Pour over duck. Marinate, covered in the refrigerator for 2 hours.


Tangerine Basil Glaze: 2. Combine tangerine juice, zest, vinegar and sugar in a saucepan; reduce to 3/4 cup. Add orange juice and soy sauce; reduce by one-half. Blend in lemon juice and basil. Remove from heat; add tangerine sections.


Coating: 3. Remove duck from marinade. Wipe off excess marinade. Coat with cracked black pepper; sear in a cast iron skillet. Reduce heat and cook 3-4 minutes or until desired doneness has been reached.


4. Cut breast into thin diagonal slices. Remove tangerines from sauce. Place 2 ounces sauce on plate. Arrange sliced duck on top of sauce. Serve with Sweet Potato Hash browns and Snow Peas. Garnish with tangerine slices and zest.





Reviews  { write a review }