Canard A L’orange Recipe
Smoked Sonoma County Pekin Duck Breast with Orange Braised Endive, Heirloom Citrus and Port Wine-Hibiscus Coulis.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck Breast
Score the skin of the duck breast in a crosshatch pattern. Season both sides with salt and black pepper.
- 2
- 3
Braised Endive
In the same skillet, add the endive cut in half lengthwise. Sear for about 2 minutes on each side, then add juice from one orange and a bit of water. Cover and braise for 10-12 minutes until tender.
- 4
Prepare the Coulis
In a saucepan, combine port wine, dried hibiscus flowers, and honey. Bring to a boil, then reduce to a simmer for 10-15 minutes until it thickens. Strain the mixture to remove hibiscus flowers and set aside.
- 5
Plate the Dish
Slice the duck breast and plate it alongside the braised endive. Garnish with segments of heirloom citrus and drizzle with the port wine-hibiscus coulis.
