Magret Duck Breast À L’orange Recipe
castelfranco radicchio, glazed leeks, risotto al salto, granola
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Ingredients
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Duck Breast
Orange Sauce
Glazed Leeks
Risotto al Salto
Castelfranco Radicchio
Granola
Method
Duck Breast Preparation
- 1
Score the Duck Breasts
Using a sharp knife, lightly score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Duck
Rub the duck breasts with salt and black pepper. Set aside at room temperature for about 15 minutes.
- 3
Cook the Duck
In a cold, dry skillet, place the duck breasts skin-side down. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy and golden brown. Flip and cook for an additional 4-5 minutes for medium rare. Remove from heat and let rest.
Orange Sauce Preparation
- 4
Make the Sauce
In a saucepan, combine the orange juice, orange zest, honey, and chicken stock. Bring to a simmer.
- 5
Thicken the Sauce
In a small bowl, mix cornstarch with a little water to create a slurry. Add the slurry to the simmering sauce and stir until thickened.
- 6
Finish the Sauce
Remove from heat and stir in butter until melted and smooth. Adjust seasoning if necessary.
Glazed Leeks Preparation
- 7
Prepare the Leeks
Trim the leeks and slice them lengthwise, then rinse thoroughly to remove any dirt.
- 8
Glaze the Leeks
In a skillet, melt butter over medium heat, add leeks, brown sugar, and salt. Cook for about 10 minutes until softened and caramelized.
Risotto al Salto Preparation
- 9
Prepare the Risotto
In a mixing bowl, combine cooked risotto, Parmesan cheese, and beaten egg. Mix well.
- 10
Castelfranco Radicchio Preparation
- 11
Prepare the Radicchio
Separate the leaves from the head of Castelfranco radicchio and rinse under cold water.
- 12
Granola Preparation
- 13
Mix Ingredients
In a large bowl, combine oats, honey, mixed nuts, dried fruits, and cinnamon.
- 14
Bake the Granola
Spread the mixture onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for about 20-25 minutes, stirring occasionally, until golden.
