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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
Duck
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4 duck breasts
Marinade
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375 ml (1 ½ cup) orange juice
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30 ml (2 tbsp.) olive oil
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15 ml (1 tbsp.) crushed chilli peppers
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45 ml (3 tbsp.) fresh ginger, grated
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To taste, salt and pepper
Spicy sauce
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30 ml (2 tbsp.) olive oil
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30 ml (2 tbsp.) sugar
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15 ml (1 tbsp.) crushed chilli peppers
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125 ml (½ cup) blood orange juice, fresh squeezed
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30 ml (2 tbsp.) blood orange zest
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2 blood oranges, supremed
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To taste, salt and pepper
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Directions
- Using a sharp knife, score duck fat in a crosshatch pattern. Combine marinade ingredients and marinate duck for one hour in refrigerator. In a frying pan, heat oil and sear duck breasts fat-side down over medium-high heat for 15 to 20 minutes.
- Skim fat regularly during cooking. Continue to cook skin-side down over low heat until desired level of doneness is achieved. Sprinkle duck with sugar and let caramelize. Add crushed chilli peppers, juice, zest and blood orange supremes and heat 2 to 3 minutes. Remove duck and keep warm.
- Reduce sauce over high heat and adjust seasonings. Drizzle duck breasts with sauce and serve with your favourite vegetables.
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