Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 25-30 min.
Difficulty: 1
This Roasted Peking Duck Breast recipe was what I served for Thanksgiving dinner. I did not feel like cooking Turkey or Ham this year. I was ready to try something new. I had a hard time convincing Zo that we try something different. But growing up we always cooked different things for Christmas and Thanksgiving dinner. Turkey and ham just get boring for both holiday diners. At diner we had a few people (including Zo) that were unsure if they would like duck but all plates were cleaned (whew worry off my shoulders.) I was glad everyone enjoyed dinner and even those who were not a big fan of duck paid it complements. Enjoy this Roast Duck breast with a hint of orange!
This Roasted Peking Duck Breast recipe was what I served for Thanksgiving dinner. I did not feel like cooking Turkey or Ham this year. I was ready to try something new. I had a hard time convincing Zo that we try something different. But growing up we always cooked different things for Christmas and Thanksgiving dinner. Turkey and ham just get boring for both holiday diners. At diner we had a few people (including Zo) that were unsure if they would like duck but all plates were cleaned (whew worry off my shoulders.) I was glad everyone enjoyed dinner and even those who were not a big fan of duck paid it complements. Enjoy this Roast Duck breast with a hint of orange!
Ingredients
Duck
4 Peking duck breasts
3 tbsp white truffle oil
Rub
1/4 tsp kosher salt
1/4 tsp fresh crack pepper
1/4 tsp cayenne
1/2 tsp Hot Hungarian paprika
1 jalapeño mashed
2 garlic cloves mashed
1 tbsp 1tsp olive oil
Brushing Sauce
1 cup concentrate orange juice
1/2 cup low sodium chicken broth/stock
1/4 cup butter
1/4 cup butter
1 jalapeno (diced)
1/2 tsp rosemary (diced)
2 shallots (diced)
1 garlic clove (minced)
2 tbsp balsamic
3 tbsp marsala
1 tbsp molasses
1/2 tsp essence
1/4 tsp liquid smoke
kosher salt (to taste)
fresh crack pepper (to taste)
fresh crack pepper (to taste)
Garnish
2 tbsp Fresh chives (chopped)
Rub
Combine ingredients and rub onto the duck breasts. Place in a sealable container and let sit overnight (5-6 hours.)
Brushing sauce
In a medium sauce pan melt 3 tbsp of butter. Once melted add molasses garlic, rosemary, shallot, jalapeno and seasonings. Cook while stirring for 7 minutes then add an additional 1 tbsp butter, balsamic, chicken stock, marsala, liquid smoke and orange juice. Reduce while stirring for 20 minutes or until reduced by 2/3 and thickened.
Duck
Let duck reach room temp.
Preheat the oven to 400 degrees.
Heat olive oil in a large (chicken fryer/cast iron skillet) over medium heat. Once olive oil is hot add the duck breast skin side down and sear for 6-7 minutes.
Heat olive oil in a large (chicken fryer/cast iron skillet) over medium heat. Once olive oil is hot add the duck breast skin side down and sear for 6-7 minutes.
Flip the duck breast and let cook 1-2 minutes. Baste all breasts with brushing sauce and place the (chicken fryer/cast iron pan) into the oven and roast the breasts for 5 minutes. Being careful not to burn yourself baste the duck once more and cook for and additional 4-5 minutes or until cooked through. Remove from oven, baste once more and let rest for 2-3 minutes. Slice into 1/4 strips and serve hot with chives sprinkled over the top (you can also baste once more right before serving.
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