Duck a l'orange plated full

Duck à l’orange


  • 2 duck breasts
  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • ¼ cup sherry
  • ½ cup fresh orange juice
  • Zest from 2 oranges
  • Supremes from one orange
  • ¼ teaspoon salt
  • Pepper
  • Wild rice


For the Orange Sauce:

Melt 1 tablespoon of butter in a sauté pan over medium heat. Add the shallots and cook until they are softened, about 3 minutes. Raise the heat to medium-high and add in the sherry. Cook for about 2 minutes, until the liquid has reduced by half. Add in orange juice and zest, and season with salt and pepper. Bring it to a boil and then lower the heat to a simmer until the sauce once again reduces by half. Stir in the orange supremes and remove the sauce from the heat.

Place the remaining butter in a 5 QT SmartSteam™ and heat it over medium heat. Score the skin of duck breasts and season them with salt and pepper. Sear the duck skin side down for about 6-8 minutes or until the skin is browned and some of the fat has rendered. Turn the duck over, cooking about 4-5 minutes on the other side. The center should still give when poked, you are looking for medium to medium-rare doneness. Remove the duck to a cutting board and allow it to rest for about 8 minutes.

Slice the duck into 1-inch slices. Serve the duck over the wild rice and top it with the orange sauce.


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