Breast of Duck with Citrus Sauce and Mixed
Charlie Palmer, Aureole-New York, NY
Adapted by StarChefs
This is, for sure, a "company's coming" kind of
dish. If it was just the family, I'd probably marinate the
duck breasts in a rich red wine or citrus marinade and throw
them on the grill. But every-once-in-awhile, I like to "cook
fancy" for guests on my night off from the restaurant.
And, actually, since the chutney can be prepared a week or
two ahead of time and the sauce a day or two in advance, I
have very little to do at party time. I often serve this dish
with some cinnamon-scented couscous or mashed sweet potatoes
along with my favorite Sautéed Greens on the side.
pounds duck bones
cup white wine
cup carrots, hopped
cup celery, chopped
cup shallots, chopped
Tablespoon fresh parsley, minced
teaspoon fresh ginger, minced
Tablespoons Cointreau (or other orange-flavored liqueur)
cups chicken broth
cups orange juice
salt and freshly ground black pepper
large boneless duck breasts, skin on
teaspoon fresh chives, minced
teaspoon orange zest, freshly grated
Fruit Chutney, see recipe below
the oven to 375°F.
the bones into 2-inch pieces. Place them in a small roasting
pan in the preheated oven and roast, stirring occasionally,
for 30 minutes or until well-browned. Remove the bones from
the pan and place them in a large sauce pot. Deglaze the roasting
pan while it is still hot, by adding 1/2 cup wine. Stir constantly,
scraping the bottom to release any flavorful browned bits
and the wine has almost evaporated. Scrape the pan remains
into the large sauce pot with the roasted bones.
the carrots, celery, shallots, parsley, ginger and bay leaves
and sauté for 4 minutes. Stir in the remaining 1/2
cup of wine and the Cointreau and bring to a boil. Add the
chicken broth and orange juice along with salt and pepper
to taste and again bring to a boil. Lower the heat and simmer
for about 40 minutes or until the liquid has reduced to 1-1/2
cups. Remove from the heat and strain through a fine sieve
into a small saucepan, discarding the solids.
the skin of the duck breasts into a cross-hatch pattern, cutting
down into the fat, but not through the skin. Season both sides
with salt and pepper. Heat a large heavy-bottomed sauté
pan over medium heat. When very hot, but not smoking, add
the duck breasts, skin side down. Cook, draining off excess
fat from time to time, for 14 minutes or until most of the
fat is rendered out and the skin is nicely browned and crisp.
You may have to turn down the heat to keep the skin from burning.
Turn and cook for an additional 3 minutes or until the meat
is cooked to medium (155°F on an instant-read thermometer)
and still moist in the center.
before the duck is ready, place the sauce over medium heat.
Add the chives and orange zest and bring to a simmer. Whisk
in the butter until well incorporated. Taste and adjust the
seasoning with salt and pepper. Lower heat enough to just
keep the sauce warm.
a very sharp knife, cut the duck breasts, on the bias, into
thin slices. Fan each breast, if desired, over cous cous or
mashed sweet potatoes, with the sauce spooned over the top.
Garnish the duck with a scoop of Mixed Fruit Chutney.
about 3-1/2 cups
cups diced mixed dried fruit (such as apples, pears, mangoes,
cup cider vinegar
Tablespoons fresh orange juice
cup light brown sugar or to taste (See Note)
cup sugar or to taste (See Note)
cup fresh lemon, seeded and chopped
cup fresh orange, seeded and chopped
cup red onion, chopped
teaspoon garlic, minced
teaspoon fresh ginger, minced
teaspoon fresh green chili, minced
cup yellow raisins
Tablespoon crystallized ginger, minced
teaspoon ground cinnamon
teaspoon ground coriander
the dried fruit in a heat-proof container and cover with boiling
water by 2-inches. Allow to sit for 1 hour or until the fruit
is nicely plumped. Drain well.
the vinegar, orange juice, sugars, lemon, orange, onion, garlic,
ginger and chili in a heavy saucepan over medium heat. Bring
to a boil. Boil, stirring constantly, for about 2 minutes
or until the sugars have dissolved. Stir in the reserved dried
fruit, raisins, crystallized ginger, cinnamon and coriander
and bring to a boil. Lower the heat and just barely simmer,
stirring frequently, for 20 minutes or until the mixture is
from the heat and pour into a non-reactive container. Allow
the chutney to come to room temperature. Cover and refrigerate
for up to 3 months.
The amount of sugar(s) required will depend upon the tartness
of the dried fruit. About half way through the cooking time,
taste the chutney. If it seems too tart, add a bit more sugar.