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Grilled Duck Breasts With Red Wine and Orange Sauce Recipe

Grilled Duck Breasts With Red Wine and Orange Sauce Recipe

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Grilled Duck Breasts With Red Wine and Orange Sauce

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Ingredients:

Serving

2 cups orange juice (freshly squeezed )
1/2 cup honey
2 tbsp sherry wine vinegar
4 cups dry red wine
2 cups chicken stock
2 tsp pumpkin pie spice (or use ground allspice)
2 tbsp unsalted butter
3 magret duck breasts (fresh, about 12 oz. each, skin on)
2 tbsp sunflower oil
fresh ground black pepper
fine sea salt
4 tbsp pumpkin pie spice (or use ground allspice)

Directions:

To prepare the red wine and orange sauce.
Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat. Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes.
Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes). Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes).
Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate. Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss. Keep the sauce war, over very low heat.
To prepare the duck breasts:.
Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast. With the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat. Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper. Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces.
Heat a large skillet on medium heat. Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned. Spoon out the excess fat from the pan as it is rendered. Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned. Transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting.
Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. Divide among six warmed serving plates, arranging the slices fat side up. Spoon the sauce over the duck and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	186.92 Kcal (783 kJ)
Calories from fat	44.75 Kcal
		% Daily Value*
Total Fat	4.97g	8%
Cholesterol	6.29mg	2%
Sodium	88.99mg	4%
Potassium	246.45mg	5%
Total Carbs	21.3g	7%
Sugars	16.47g	66%
Dietary Fiber	0.39g	2%
Protein	1.64g	3%
Vitamin C	21.2mg	35%
Iron	0.4mg	2%
Calcium	29mg	3%

Amount Per 100 g
Calories	100.1 Kcal (419 kJ)
Calories from fat	23.97 Kcal
		% Daily Value*
Total Fat	2.66g	8%
Cholesterol	3.37mg	2%
Sodium	47.66mg	4%
Potassium	131.99mg	5%
Total Carbs	11.41g	7%
Sugars	8.82g	66%
Dietary Fiber	0.21g	2%
Protein	0.88g	3%
Vitamin C	11.4mg	35%
Iron	0.2mg	2%
Calcium	15.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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