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Seared Duck Breasts With Blood Oranges

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Ingredients

4 servings

2

medium duck breasts

Kosher salt, freshly ground pepper

4

blood oranges

1

shallot, chopped

2

tablespoons Sherry vinegar or red wine vinegar

Frisée (for serving)

Step 1

Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12–15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.

Step 2

Meanwhile, cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.

Step 3

Pour off all but 2 Tbsp. fat from skillet. Add shallot, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes. Thinly slice duck and serve over frisée with pan sauce and remaining segments.

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