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    Crispy Duck with Glögg Sauce
From Aquavit: and the New Scandinavian Cuisine by Marcus Samuelsson (Houghton Mifflin Inc. 2003)
Adapted by StarChefs

Yield: 4 Servings


  • 2 cups fresh orange juice
  • ½ cup red wine vinegar
  • 2 Tablespoons honey
  • 1 (2-inch) cinnamon stick
  • 6 cardamom pods
  • 4 (6-ounce) boneless duck breasts, skin on, trimmed of excess fat

  • Glögg Sauce
  • 2 star anise
  • 1 cinnamon stick
  • 2 whole cloves
  • ¾ cup ruby port or Madeira
  • ¼ cup dry red wine
  • Zest of 2 limes, grated
  • Zest of 2 oranges, grated
  • 1 bay leaf
  • 4 white peppercorns
  • 1 Tablespoon olive oil
  • 1 shallot, finely chopped
  • ½ teaspoon fresh thyme leaves
  • 2 Tablespoons unsalted butter
  • Mango risotto or lime risotto


For Marinade:
Combine orange juice, vinegar, honey, cinnamon stick, and cardamom pods in small saucepan and bring to boil. Remove from heat and let cool 5 minutes.

Prick duck breast skin all over with fork. Lay breasts skin side up in baking dish and pour warm marinade over. Cover and refrigerate at least 8 hours or overnight.

For Sauce:
Toast star anise, cinnamon stick, and cloves in small, dry sauté pan over medium-low heat 2-3 minutes or until fragrant. Transfer spices to small bowl and add port or Madeira, wine, lime and orange zests, bay leaf, and peppercorns. Cover and leave at room temperature 6-8 hours or overnight.

For Duck:
Remove duck breasts from marinade, (reserve marinade) and pat dry with paper towels. Lay breasts skin side up on a plate and refrigerate, uncovered 2-6 hours, to air-dry. Pour 1 cup of reserved marinade into small bowl, cover, and refrigerate; discard remaining marinade.

Heat olive oil in large skillet over medium-high heat. Add shallot and thyme and cook 2 minutes, or until shallot has softened. Add reserved marinade and sauce base, bring to simmer, and cook about 20 minutes, or until liquid has reduced by almost ½. Remove from heat and set aside.

Heat large, heavy skillet over medium heat until hot. Add duck breasts, skin side down, and cook 6 minutes, or until skin is crisp and brown. Flip breasts over and cook 4-6 minutes longer, or until meat is browned. Turn off heat and let duck breasts sit another 4 minutes to finish cooking.

Meanwhile, reheat sauce over medium-low heat. Whisk in butter and remove from heat.

To Serve:
Slice and arrange duck on serving plates and spoon some sauce over each duck breast. Pass remaining sauce at table.