Duck is one of my favorite foods. No matter how you make it — roasted, braised, the legs confitted, the wings fried, the breasts grilled like a steak — it’s just plain scrumptious.
Duck often is sauced with fruit; humans long ago realized that the acid in fruit acts as a great counterbalance to the richness of the duck. A classic of French cuisine, canard a l’orange (duck with orange sauce) employs bitter oranges, which are not readily available in this country.
So for this recipe, I added orange slices to the juice in the sauce. The white pith in the peel provides a bitter edge. The sherry wine vinegar and Dijon mustard offset the sweetness of the orange juice.
DUCK BREASTS A L’ORANGE
Start to finish: 40 minutes (15 minutes active)
2 whole Peking duck breasts (4 halves, about 2 to 2½ pounds total)
Kosher salt and ground black pepper
1 medium shallot, minced (about ¼ cup)
3 small oranges
1½ tablespoons sherry vinegar
1 cup low-sodium chicken broth
½ teaspoon cornstarch dissolved in 2 teaspoons water
2 teaspoons Dijon mustard
Chopped fresh chives, to garnishView Entire Story
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