Angebratene Gänsebrust A La Orange Recipe
Seared duck breast with confit dirty rice, sweet potato puree, and candied pecans.
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Ingredients
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Duck Breast
Confit Dirty Rice
Sweet Potato Puree
Candied Pecans
Method
Preparation of Duck Breast
- 1
Searing the Duck
Score the skin of the duck breasts in a diamond pattern without cutting into the meat. Season both sides with salt, pepper, and orange zest. Heat olive oil in a skillet over medium heat and place the duck breasts skin-side down. Sear 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 skillet and let rest.
Preparation of Confit Dirty Rice
- 2
Cooking the Rice
In the same skillet, add duck fat and heat over medium heat. Add diced onion, garlic, and bell pepper; sauté until softened. Stir in the cooked rice and Cajun seasoning, mixing well. Cook until heated through and flavors meld. Finish with sliced green onions.
Preparation of Sweet Potato Puree
- 3
Making the Puree
Boil sweet potatoes in salted water until tender. Drain and return to the pot. Add butter, heavy cream, salt, and cinnamon. Mash until smooth and creamy. Adjust seasoning to taste.
Preparation of Candied Pecans
- 4
Candying the Pecans
In a small saucepan, melt butter over medium heat. Add pecans, brown sugar, and salt. Stir frequently until the sugar is dissolved and the pecans are evenly coated. Spread on a parchment-lined baking sheet to cool.
Plating
- 5
Serving the Dish
Slice the duck breasts and arrange on the plate alongside a scoop of confit dirty rice and a generous dollop of sweet potato puree. Garnish with candied pecans for added crunch and sweetness.
