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Roasted duck breast with caramelised blood orange glaze

18/8/2016

18 Comments

 
Roasted duck breast with caramelised blood orange glaze - Liz Posmyk Good Things
The fruit from my friends at Redbelly Citrus is superb this year, and ever since I tasted those roasted duck legs with blood orange sauce at the feast at Lucio's, I've been fantasising about cooking duck with a caramelised blood orange glaze. 

Citrus and poultry combine beautifully and I have always enjoyed teaming duck with blood orange; and similarly, chicken with lemon. 

As it happens, I have a plentiful supply of blood oranges; and duck breasts have been on special at my local poulterer. I also came across a recipe leaflet titled Master the art of cooking with duck, which presented me with clear instructions for perfectly cooked duck breasts. 

My caramelised blood orange glaze is inspired by a recipe by chef Matthew Byrnes of Hordens Restaurant in Bowral, which appeared in a recent issue of Highlife magazine. I adapted the ingredients to suit our taste buds, leaving out the onions and red wine vinegar. I used Redbelly blood oranges, zest and fresh blood orange juice, instead of regular orange. I added roasted potatoes as a side.

Incidentally, please forgive me if the dish isn't plated a la a glossy food magazine. The food I present here is the food that Peter and I are about to sit down to eat. With my man waiting for his dinner, I have little time to fuss and fiddle faddle. 

ROASTED DUCK BREAST WITH CARAMELISED BLOOD ORANGE GLAZE
1/3 cup caster sugar
250mls freshly squeezed blood orange juice
2/3 cup low salt chicken stock
zest of a blood orange, chopped
1 small blood orange, extra, segmented

2 portions of duck breast with skin on
sea salt and cracked black pepper

To serve:
1-2 potatoes, cut into bite-sized pieces
sea salt and cracked black pepper
extra virgin olive oil (or use the rendered duck fat)

crisp green salad leaves, as a side

Heat the caster sugar in a small saucepan over a medium heat. Keep an eye on the pan and stir only as the sugar begins to melt. Once the sugar is liquid and golden brown, remove the pan from the heat and allow the caramel to cool slightly. 

Slowly stir in the blood orange juice and the chicken stock, stirring until combined. Then add the zest and return the saucepan to the stove. Bring the sauce to a simmer and continue cooking until the liquid has reduced by at least half. Then, add the blood orange segments and cook until the glaze has cooked down. Season to taste with cracked black pepper and set aside.

Meanwhile, preheat your oven to 200 degrees C. Start cooking the potatoes by bringing them to the boil in a saucepan of lightly salted water. Cook for 3-4 minutes, then drain the potatoes and place them onto a baking tray lined with parchment. Drizzle with a little extra virgin olive oil and season with sea salt and cracked pepper. Pop the tray into the oven to roast the potatoes.

Now, prepare the duck breasts. Pat them dry with paper towelling and, using a sharp knife, score the skin and season it lightly with salt. Heat a frying pan (without oil) and place the breasts into the hot pan, skin side down. Cook for 4-5 minutes, until the skin has turned golden brown (I like mine particularly brown and crispy, as you will see in the photograph above). Turn the breasts over and cook the other side for a further minute or so.

Now, transfer the duck breasts to the oven tray alongside the potatoes. Spoon some of the duck fat over the potatoes. Continue cooking the duck and potatoes for 8-10 minutes (at most). Remove the duck breasts from the oven and allow them to rest for 5-6 minutes before slicing and serving.

Reheat the caramelised blood orange glaze gently and spoon it over the sliced duck breasts, once plated. Serve with the roasted potatoes and a green salad. Serves 2.

Thank you for taking a moment to leave me a comment, dear readers. I love hearing from you.
18 Comments
Gerlinde / Sunnycovechef link
18/8/2016 10:57:34 am

What at a great recipe, I love duck. I have the same problem when making photos of my food.

Reply
Lizzy
18/8/2016 10:31:32 pm

Thanks for your kind words, Gerlinde. I used to take step by step photographs as I cooked, but truly, I just don't have the time any more... and I don't have a team of home economists and a photographer on stand by... what you see is what we eat! xx

Reply
Amanda link
18/8/2016 06:05:47 pm

I'm seeing lots of blood orange dishes coming out of the eastern states at the moment and they are all making me very hungry - especially this one, Liz. I haven't seen any blood oranges here this season and I suspect South Australia might just be a little too warm for this striking fruit to take off in any big way.

Reply
Lizzy
18/8/2016 10:31:54 pm

Gah, so unfortunate, Amanda... they are gorgeous this season xx

Reply
Eha
18/8/2016 08:43:14 pm

Have blood oranges and duck pieces at home and tho' the weekend is 'booked out' twixt the non-descript Olympics, the exciting-to-be Vuelta and a couple of exams. I just have to try this simple but beautiful recipe like NOW!! Well, a gf en route to Canberra will have a better than sandwich-lunch over the weekend!!! You are the third person this week who has talked of or shown me a copy of "Highlife': even our doctor's surgery has copies: where have I been all this time :) ?

Reply
Lizzy
18/8/2016 10:32:32 pm

It's a stunning magazine.... makes me want to win Lotto (ha!) and go and live in a farmhouse in the beautiful Southern Highlands. xx

Reply
Eha
19/8/2016 12:35:59 am

Liz: you and your posts are dangerous to one's pocketbook! Guess which magazine will end up in my postbox next! Just subscribed!!! Well, was going to go get a Lotto ticket for tomorrow's big one anyways . . . . I would not mind moving about 30 kms up the road either . . .

Lizzy
19/8/2016 02:24:31 am

Ah, you succumbed! It is a beautiful publication! xxx

Reply
John / Kitchen Riffs link
18/8/2016 08:47:26 pm

Love duck! And you're right -- it's wonderful with any citrus. Orange is my favorite.

Reply
Lizzy
18/8/2016 10:33:00 pm

Me too, John, a classic combo. Although chicken is really, really nice too! Especially a good, free range bird.

Reply
Tandy I Lavender and Lime link
18/8/2016 11:56:11 pm

I'm glad I'm not the only one who plates, photographs and then eats xox

Reply
Lizzy
19/8/2016 02:25:12 am

Yup! Life is to short to fiddle faddle and fuss about... I don't have a team working with me... and most times Peter is busting to eat! xx ;-)

Reply
Glenda link
19/8/2016 04:11:07 am

Hi Liz, 'Citrus is in the air' and there is nothing better with orange than duck. I love the fact that this was your dinner and Peter was waiting. Some of my best dinners are made when we have guests and I can't bring myself to ask them to wait whilst I take a photo. I don't mind making Maus wait. :) The trouble is: our dinner is never presented as well as the guests and the meal is usually more mundane.

Reply
Mandy link
19/8/2016 05:13:31 am

Can't remember the last time I had duck - absolutely brilliant combo - duck and orange.
Have a super weekend Lizzy.
:-) Mandy xo

Reply
Lorraine @ Not Quite Nigella link
20/8/2016 10:46:28 am

Duck and orange-such a classic dish!

Reply
David link
21/8/2016 10:12:32 am

This looks amazing - when I saw your FB photo of the glaze being made, I hit all excited for the recipe. While we don't have blood oranges now, we will soon, and we have a great source of duck from a local farm. So excited.

Poor Mark eats a lot of beautifully plated cold food... You are much nicer to Peter!

Reply
Fiona Ryan
22/8/2016 01:34:21 am

Gosh, how I love duck. You're right that it pairs perfectly with orange. We are always on the lookout for the perfect Pinot Noir to pair with duck. It can be so hit and miss. A delicious looking recipe Liz.

Reply
Elizabeth link
23/8/2016 06:49:47 pm

You had me at the title!!!! Can't wait to try
Thanks for sharing!
Liz xx

Reply

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