Duck Breast With Orange and Chiles
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2½cups olive oil
- Zest of 1 orange, removed in strips
- 2dried guindilla peppers or 1 dried ancho pepper
- 2branches thyme
- 1clove garlic, lightly crushed
- 2duck breasts, halved lengthwise
- Salt
- freshly ground black pepper
- Farro salad
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a shallow saucepan just large enough to fit all four pieces of the duck breast, combine the olive oil, orange zest, guindilla or ancho pepper, thyme and garlic over medium heat until the temperature of the oil reaches 140 degrees on an instant-read thermometer. Adjust the heat to maintain that temperature.
- Step 2
Lightly score the skin of the duck breasts in a diamond pattern, and season thoroughly with salt and pepper. Place a skillet over medium-low heat. When the pan is hot, add the duck breasts skin-side down. Allow them to sear, without moving them at all, until they are crispy and golden brown, 5 to 7 minutes.
- Step 3
Once the skins are golden brown, remove the duck from the pan and place skin-side up in the oil. Cook until firm and medium rare, 7 to 10 minutes. Remove from the pan, let them rest for 5 minutes and slice. Serve with farro salad.
Private Notes
Comments
Not worth the effort. there is better ways to cook duck. the flavors did not come though on the duck.
This was quite good and not at all difficult. I started the duck in a cold pan and slowly rendered the fat, keeping another pan on top to weigh it down (prevents curling). After it was crispy, poaching in the infused oil was easy and resulted in delicious juicy duck with a subtle orange spice finish. Served with mashed potatoes and a quick chipotle cream sauce (butter, cream, chipotle along with 2 tablespoons of adobo).
I found it delicious. It was easy to execute and the duck was crispy and golden brown. To add a touch of sweetness, I did a farro salad with cabbage, the juice of the orange I had peeled, apple cubes, balsamic vinegar, and almond oil. It was a great combination.
I assume these Europeans are providing the temperature in Celsius degrees. It would be nice if someone from the Times checks this. I don't believe that anything will sear at 140 degrees F. And for those who live in the States, 140C is about 255F.
I thought the same thing, at first, but it seems you sear the duck in a second pan, and then you essentially oil poach the seared breast to doneness.
Advertisement