Sunday, January 24, 2010

Duck Breast a L'Orange with Riz de Camargue

Ingredients for duck and marinade
4 sides duck breast
1 cloves garlic, minced
1 shallot, sliced
6 sprigs thyme
6 sprigs parsley
1 juniper berry, crushed
6 whole peppercorns
1 T rice oil

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Ingredients for sauce:
1 shallot, minced fine
1 T rice oil
2 T Grand Marnier
1/4 cup white wine
1 orange, zested and juiced
1 cup chicken stock
1 cup beef stock
1 herb sachet (1 bay leaf, 4 sprigs thume, 2 sprigs parsley, 4 peppercorns, wrapped in cheesecloth)
1 T cold butter
salt, to taste

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Ingredients for red rice:
6 ounces red rice from Camargue
1 shallot, minced
1 clove garlic, minced
1 T rice oil
2 cups chicken stock (or water or vegetable stock)
1 bay leaf
6 sprigs thyme, tied together with string
1 T kosher salt

Preparing the duck:
Trim duck breast of tender and any sinew on the meat side. Trim fat around the duck to be even with the edges of the breast. Turn the breast meat-side down and with sharp knife run lightly over the skin and fat to cut three-quarters of the way into the fat. Score every third of an inch across the breast to make a diamond pattern. (Do not cut into the meat.) Mix marinade and coat duck breast evenly. Let stand in the refrigerator for at least 2 hours and up to 24 hours.

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Preparing the sauce:
Sweat shallots in a non-reactive pan with oil until translucent, but with no color. Add in sachet and white wine and Grand Marnier. Reduce by half and add orange juice. Reduce by half. Next add in the chicken and beef stock and bring to boil. Reduce heat to medium and reduce until half or one-third of the liquid remains. Once sauce starts to coat a spoon slightly, take off heat and strain through a fine-meshed strainer into another pot. Add in orange zest and finish with butter. Season to taste with salt.
Note: If using store-bought stock, you may not need more salt at the end, or may not want to reduce any more than by half.


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