Crispy Duck Breast with Orange Beurre Blanc

Crispy Duck Breast with Orange Beurre Blanc~Chef and a Baker
Spring is here and duck is now in season.
This dish features pickled, grilled asparagus, duck fat roasted fingerling potatoes and a orange beurre blanc over a crispy seared well-seasoned duck breast.
Cracked mustard and a crème de cassis reduction finish out this plate.
Crispy Duck Breast with Orange Beurre Blanc
 
Prep time
Cook time
Total time
 
This dish features pickled, grilled asparagus, duck fat roasted fingerling potatoes and a orange beurre blanc over a crispy seared well-seasoned duck breast.
Chef and a Baker:
Recipe type: Main
Cuisine: French
Serves: 2
Ingredients
  • Locally sourced duck breast
  • One bunch of asparagus peeled and cut half inch keeping the tips
  • Pickling brine for asparugus
  • 1 pound of fingerling potatoes
  • Whole-grain cracked mustard and a squirt bottle
  • Reduce 1 bottle of crème de cassis with a little bit of sugar into a thick reduction and put into a squirt bottle
  •  Orange beurre blanc:
  • ¼ cup chopped shallots
  • ½ cup dry white wine
  • 1 tablespoon chopped garlic
  • 3 tablespoons white-wine vinegar
  • ½ cup heavy cream
  • 1 stick (1/2 cup) cold unsalted butter, cut into pieces
  • 1 tablespoon fresh lemon juice, or to taste
  • 3 oranges juiced
Instructions
  1. Score duck breast and salt liberally
  2. In a cold cast-iron pan place duck breast on very low heat, keep skin side down for three quarters of the way of cooking
  3. Peel asparagus and cut into half inch using mostly just the tips of the asparagus
  4. Cut fingerling potatoes in half and then on a sharp bias cut cut in half again
  5. Take seared duck breast and place in oven and cook to approximately 135° or medium rare with fingerling potatoes roasting next to them in the duck fat,  take duck out and let rest
  6. Take asparagus out of pickling brine and put on grill for nice char
  7. Plate fingerling potatoes, asparagus, and cut duck breast into a fan,  ladle beurre blanc  on top of duck
  8. In a squirt bottle place dots of whole-grain crack mustard and creme de casis reduction, using toothpick, run dots together
  9. Make beurre blanc:
  10. In a small heavy saucepan, simmer wine, vinegar, shallot, garlic, orange juice until reduced to about 2 tablespoons.
  11. Add cream and simmer until liquid is reduced by about half.
  12. Strain liquid into separate pan
  13. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to liquify. It should be the consistency of hollandaise.) Remove pan from heat and stir in lemon juice and salt and pepper to taste.
 
Chef and a Baker
Chef and a Baker

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: