Duck breasts with orange and white port
- Preparation : 25 minutes
- Cooking : 30 minutes
- Portions : 4
- 4 BromeLake duck breasts approximately 250 g (8 oz) each
- 160 ml (2/ 3 cup) Brome Lake duck stock or flavourful chicken broth
- Chinese five-spice or ground cardamom
- Mixture of 4 ground pepper
- 80 ml (1/ 3 cup) fresh orange juice
- 80 ml (1/ 3 cup) white port
- 45 ml (3 tbsp.) orange marmelade
- 15 ml (1 tbsp.) maple syrup
- Sea salt
Score the duck breast in a checkerboard pattern making sure not to cut the flesh. Season the breast generously on both sides, with Chinese five-spice blend and 4 pepper blend. Place breasts, skin side up, in a dish just large enough to contain them, then pour in the orange juice and port. Cover and refrigerate 12 hours.
Preheat oven to 400 ° F (205 ° C). Remove the breasts from the dish and set aside on paper towels. Heat an ovenproof skillet over medium-high heat and sear the breasts for 2-3 minutes, skin side down, turn over and sear another 2 minutes. Place the pan in the oven and cook approximately 7-8 minutes (medium-rare).
Remove pan from the oven and place the breasts on a plate, tenting them loosely with a sheet of aluminum foil. Set aside.
Discard the excess fat from pan and deglaze with the marinade, scraping the bottom of the pan with a wooden spatula. Reduce by two thirds.
Salt to taste and add the duck stock, the marmalade and the maple syrup. Reduce by half, remove from heat and reserve.
Drizzle the orange and port sauce on four plates. Slice the breasts diagonally, and place over sauce. Lightly salt the breast and serve immediately. Serve with mashed maple flavoured potatoes and carrots and some mixed vegetables.