Delicious Duck Dinner

Delicious Duck Dinner

Duck is one of those things guaranteed to make your mouth water – cooked properly, duck is a real show stopper of a meal. Here’s a recipe that, once prepared, will be worth every moment.

You will need:

  • 2 large duck breasts
  • Sea salt
  • Extra-virgin olive oil
  • 1/2 cup mandarin juice or orange juice
  • 5 mandarins, (2 cut into slices for garnish, 3 sectioned and sections cut in half)
  • 2 cups chicken stock, divided
  • 1 small bundle thyme
  • 3 cloves garlic
  • 1 bunch  kale, cut into 1-inch strips, washed and spun dry
  • 1/2 cup pomegranate seeds, to garnish (optional)

Method:

Using a sharp knife, score the fat of the duck breasts through the fat, down to the meat but not into the meat. Season generously with salt.

Preheat the oven to 175C.

Put about a tablespoon of olive oil in a large saute pan over low heat and coat the bottom of the pan. Arrange the duck breasts, skin side down.

Slowly render the fat from the duck breasts to make crispy duck skin. This needs to be done slowly and will probably take about half an hour, otherwise the fat with be sealed into the skin and will not render out. As the fat builds up in the pan, remove it, but save it and use it to saute the kale later.

When the fat has rendered from the duck breast, turn the heat to medium-high and brown both sides. Once it is beautifully browned, move it to a baking pan put it in the preheated oven to cook it to medium rare, about 7 to 8 minutes.

Remove the duck from the oven to a cutting board and let it rest for about 10 minutes before slicing.

Add the clementine juice and segments to the saute pan and scrape up the brown bits that cling to the bottom of the pan.

When the juice has reduced by a little more than half, add half of the chicken stock, the thyme and season with salt. Continue to cook until the stock has reduced by half, then add a little more of the chicken stock. Continue to reduce the stock and turn the heat off when it gets to a sauce-like consistency. Taste for seasoning and add salt, if needed.

While the sauce is reducing and the duck is resting, add some of the reserved duck fat to a large saute pan. Add the garlic cloves and bring to a medium-high heat. When the garlic is golden brown and aromatic, remove it from the pan and discard it. Toss in the prepared kale and season with salt, to taste. Add some of the reserved chicken stock to help steam the greens. Saute the greens until they are wilted but still vibrant looking. Taste for seasoning.

Divide the greens among 4 serving plates. Slice each duck breast and fan the slices over the kale. Spoon some of the sauce on and around the duck. Garnish with the sliced mandarins and the pomegranate seeds.

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