Clementine Glazed Duck Breast Recipe
Ingredients
| 2 (7-ounce) boneless duck breast halves | ||
| Unsalted butter | 4 Teaspoon, divided | |
| 1/2 cup canned lower sodium chicken broth | ||
| 1/2 teaspoon ThickenThin not/Starch thickener | ||
| 1/4 teaspoon granular sugar substitute | ||
| Shallot | 1 Small, minced | |
| 1/2 teaspoon finely grated | ||
| Clementine or blood orange zest | ||
| 1/4 cup fresh Clementine or blood orange juice | ||
| Balsamic vinegar | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Pierce duck skin all over with a fork; season duck with salt and pepper. Melt 1 teaspoon of the butter in a large cast-iron or heavy skiilet over medium heat. Add duck, skin side down, and cook until skin is dark and crisp, 8 to 10 minutes. Turn and cook until done to taste, 4 to 5 minutes longer for medium-rare, 10 to 14 minutes for medium. Transfer to a plate and cover loosely with foil to keep warm.
2. Meanwhile, combine broth, thickener, and sugar substitute in a small bowl; whisk thoroughly to break up any lumps of thickener. Set aside.
3. Pour off all but 1 tablespoon fat from skillet. Reduce heat to low; add shallot and cook, stirring, until softened, about 2 minutes. Add zest, juice, and vinegar and cook until reduced by half, about 1 minute.
4. Increase heat to medium-high. Stir broth mixture again, then add to skillet and cook, stirring, until thickened, about 2 minutes. Stir in remaining 3 teaspoons butter and season with salt and pepper to taste.
5. Return duck to skillet and turn until heated through. Transfer duck to a cutting board and cut crosswise into thin slices. Transfer to plates and spoon sauce on top.
2. Meanwhile, combine broth, thickener, and sugar substitute in a small bowl; whisk thoroughly to break up any lumps of thickener. Set aside.
3. Pour off all but 1 tablespoon fat from skillet. Reduce heat to low; add shallot and cook, stirring, until softened, about 2 minutes. Add zest, juice, and vinegar and cook until reduced by half, about 1 minute.
4. Increase heat to medium-high. Stir broth mixture again, then add to skillet and cook, stirring, until thickened, about 2 minutes. Stir in remaining 3 teaspoons butter and season with salt and pepper to taste.
5. Return duck to skillet and turn until heated through. Transfer duck to a cutting board and cut crosswise into thin slices. Transfer to plates and spoon sauce on top.
Chef
