Tangerine-marinated Breast Of Duck |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Lovely wild (or domestic) duck, pan-fried to perfection, and mildly spiced. NOTE: The duck must be refrigerated up to four hours prior to cooking. Ingredients:
6 each boneless duck breast halves, skin on, about 6 oz each |
1 medium-large shallot, chopped fine |
1/2 oz soy sauce |
2 oz tangerine juice |
1/4 tsp grated tangerine zest |
1/8 tsp cinnamon |
1/8 tsp crushed star anise |
3/4 lb wheatberries with pecans |
a wheat berry is a wheat grain stripped of its outer hull to leave just the whole kernel. |
as needed --- microgreens |
these are merely small-leaved greens such as basil, arugula, rocket, baby beet leaves, etc... and/or sprouts of same. |
6 oz oriental vinaigrette optional (see recipe included) |
for vinaigrette |
3/4 cup rice vinegar or wine vinegar |
1/4 cup soy sauce |
3/4 cup salad oil |
1/4 cup sesame oil |
1 tbsp grated fresh ginger root |
2 tsp pepper |
1/4 tsp crushed garlic |
1/2 tsp hot pepper sauce |
as needed --- salt |
Directions:
1. With a sharp knife, score the duck skin in a diamond pattern.
2. Cut through the skin and into the layer of fat but not into the meat.
3. In a nonreactive container, combine the shallots, soy sauce, tangerine juice and zest, cinnamon, and star anise and mix together.
4. Add the duck breasts, turning them to coat on both sides.
5. *****Refrigerate 2-4 hours.
6. Remove from the marinade. Pat dry the breasts with clean towels.
7. Discard the marinade and any pieces of star anise clinging to the meat.
8. Pan-fry the breasts skin side down in a sauté pan over moderately high heat for about 6 minutes, until the skin is well browned and crisp and much of the fat has rendered.
9. Turn over and pan-fry another 4 minutes.
10. The breasts should still be rare.
11. Remove from the pans and let rest 5 minutes in a warm place.
12. Place 2 oz wheatberries on each plate.
13. Cut each duck breast diagonally into thin slices.
14. Fan the slices out, leaning them against the mound of wheatberries.
15. Top the wheat berries with a small mound of microgreens.
16. If desired, drizzle a little vinaigrette onto the plate around the duck breast.
17. ===========================================
18. Directions for Oriental Vinaigrette:
19. Procedure:
20. Combine all ingredients except salt in a bowl and mix well.
21. Taste the dressing and add salt if necessary (the soy sauce may contain enough salt).
22. Mix or stir again before using.
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