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Restaurants›The Court of Two Sisters›Seared Duck Breast À L’orange Recipe

Seared Duck Breast À L’orange Recipe

Inspired by The Court of Two Sisters

Time1h

Serves2

Served with confit dirty rice, sweet potato puree and candied pecans

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Ingredients

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Duck Breast

2 pieces Duck breasts

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Orange juice

2 tbs Honey

2 tbs Butter

Confit Dirty Rice

2 cups Cooked white rice

2 tbs Duck fat or vegetable oil

1 medium Onion, finely chopped

1 medium Green bell pepper, finely chopped

1 stalk Celery, finely chopped

2 tsp Garlic, minced

1 cup Chicken broth

1 tsp Celtic sea salt

1 tsp black pepper

Sweet Potato Puree

2 cups Sweet potatoes, peeled and cubed

2 tbs Butter

1 tsp Celtic sea salt

1 cup Heavy cream

Candied Pecans

1 cup Pecans, chopped

1 cup Brown sugar

2 tbs Butter

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

Method

Duck Breast

1

Prepare the Duck

Score the skin of the duck breasts in a crosshatch pattern. Season with salt and black pepper.

2

Sear the Duck

Place duck breasts skin-side down in a cold skillet. Turn heat to medium and cook until fat renders and skin is crispy, about 6-8 minutes. Flip and cook for an additional 3-4 minutes for medium-rare.

3

Make the Sauce

Remove duck from skillet and let rest. Pour off excess fat and add orange juice, honey, and butter to the skillet. Simmer until thickened.

Confit Dirty Rice

4

Sauté Vegetables

In a skillet, heat duck fat over medium heat. Add onion, bell pepper, celery, and garlic; sauté until softened.

5

Combine with Rice

Add cooked rice, chicken broth, salt, and black pepper. Stir and cook until heated through.

Sweet Potato Puree

6

Boil Sweet Potatoes

Boil sweet potatoes in salted water until tender. Drain and return to pot.

7

Mash and Mix

Add butter, salt, and heavy cream to sweet potatoes. Mash until smooth and creamy.

Candied Pecans

8

Prepare the Pecans

In a saucepan, melt butter and brown sugar over medium heat. Stir in pecans, vanilla, and a pinch of salt.

9

Cool and Serve

Spread pecans on parchment paper to cool before serving.