Pan Roasted Muscovy Duck Breast With Clementine Tomatillo Sa Recipe
Servings: 4
Ingredients
- 1 whl Muscovy duck breast - (abt 2 lbs)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1Â 1/2 c. granulated sugar
- 1 c. rice wine vinegar
- 3 c. tangerine juice
- 3 c. orange juice
- 4 whl black peppercorns
- 1/4 c. water
- 6 c. chicken stock reduced to 2 c.
- 2 x clementines quartered, and
- Â Â sliced 1/4" thick
- 2 x tomatillos quartered, and
- Â Â sliced 1/4" thick
- 2 Tbsp. ancho chile pwdr
- 1 Tbsp. freshly-grated horseradish
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1 med onion finely minced
- 2 x garlic cloves finely minced
- 2 c. arborio rice
- 6 c. chicken stock - (to 8)
- 1 c. wild rice cooked
- 2 Tbsp. Fresh Thyme Butter (see below)
- 1/4 c. freshly-grated Parmesan cheese
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 stk butter slightly softened
- 2 Tbsp. fresh thyme leaves
- Â Â Salt to taste
Directions
- Pan Roasted Duck Breast: Preheat oven to 400 degrees. Heat a medium oven-proof saute/fry pan over high heat till almost smoking. Season the duck with salt and pepper to taste. Place the breast skin-side down in the pan and cook till golden and drain the rendered fat. Turn the breast over, place in the oven and continue cooking to medium doneness, about 12 to 15 min.
- Clementine and Tomatillo Sauce: Place 1 c. of the sugar and the rice wine vinegar in a medium saucepan over medium-high heat and cook till the sugar has melted and the mix reduces becomes a light caramel color.
- Raise the heat to high and add in the orange and tangerine juice and the black peppercorns and cook till reduced to 2 c..
- Strain and return to pan and add in the remaining 1/2 c. of sugar and 1/4 c. water and cook till the sugar has melted and mix is slightly thick.
- Add in the clementines to the sugar-water mix and cook for 1 to 2 min. Add in the tomatillos and toss to coat. Stir in the reduced chicken stock and heat through. Add the sugar-rice wine vinegar mix.
- Whisk the ancho chile pwdr and horseradish into the sauce till smooth. Season with salt and pepper, to taste.
- Wild Rice Risotto: Heat the extra virgin olive oil in a medium saucepan over medium heat. Add in the onions and garlic and cook till soft. Add in the arborio rice and cook for 1 to 2 min. Begin adding the stock. During the last 2 min of cooking add in the cooked wild rice. Finish with the Fresh Thyme Butter and Parmesan cheese and season with salt and pepper to taste.
- Fresh Thyme Butter: Combine softened butter and fresh thyme leaves in a food processor and process till smooth. Season with salt to taste.
- This recipe yields 4 servings.
- Comments: Original title as listed is "Pan Roasted Muscovy Duck Breast with a Clementine-Tomatillo Sauce Served with Wild Rice Risotto."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1484g | |
| Recipe makes 4 servings | |
| Calories 1507 | |
| Calories from Fat 491 | 33% |
| Total Fat 55.92g | 70% |
| Saturated Fat 30.59g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 1467mg | 61% |
| Potassium 1884mg | 54% |
| Total Carbs 230.0g | 61% |
| Dietary Fiber 10.2g | 34% |
| Sugars 113.01g | 75% |
| Protein 23.85g | 38% |
