Thursday, May 31, 2012


Makes 4 servings

Rich and spicy, this dish always steals the show.

1/2 c. sugar
1 tbsp. wine vinegar
1/2 cup orange juice
Zest from 1 orange
1 minced chipotle chilie in adobo sauce
1/2 c. Grand Marnier
1/4 tsp. each salt, pepper
2 fresh duck breasts
1 Tbsp. barbecue seasoning blend (e.g., WHAM)
1 Tbsp. olive oil

Combine sugar and wine vinegar in medium saucepan. Cook on medium heat until sugar melts and begins to caramelize, about 5 minutes.

Add juice, zest, chipotle, Grand Marnier, salt and pepper. Bring to a boil; reduce heat and simmer for five minutes, stirring occasionally until reduced and slightly thickened; set aside.

Heat oven to 400°F.  Season duck breasts with seasoning blend.

Heat olive oil in large oven proof skillet.  Add duck breasts, skin side down.  Sear 4 to 5 minutes or until deep golden brown.  Turn breasts; place pan in oven.

Roast duck 10 to 12 minutes or until just pink in center.  Remove pan from oven, cover with foil and let rest 5 minutes.  Slice ½” thick.  Serve with sauce.

Best barbecue seasoning!

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