Crispy Duck with Glögg Sauce
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
- 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
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.
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.
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.
Slice and arrange duck on serving plates and spoon some sauce over
each duck breast. Pass remaining sauce at table.