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2 1-lb Muscovy duck breasts
Salt and pepper, to taste
1 tbsp vegetable oil for searing
Grated zest of 1 lemon
Grated zest of 1 orange
Juice of 1/2 lemon
1 tbsp wild flower or lavender honey
2 cloves garlic, finely chopped
1 tbsp freshly chopped thyme
1/2 tsp black pepper
1/4 cup sugar
1/4 cup apple cider vinegar
2 large shallots, finely chopped
Grated zest of 1/2 orange
1 tbsp butter
1 tbsp cassis
1/4 cup orange juice
1/4 cup red wine
In a small bowl combine all ingredients, mixing wel. Rub thoroughly over both sides of duck breasts. Cover with plastic wrap and refrigerate 2 to 4 hours.
Preheat overn to 350F.
Score skin side of breasts lightly. Season flesh side with salt.
Meanwhile, in large over-proof skillet or grill pan, over medium heat, heat vegetable oil. Sear duck breats, skin side down, about 5 minutes. Season with salt and pepper.
Transfer pan to oven, baking about 8 minutes. Turn breasts over and bake about 5 minutes, or until breasts are medium. Remove pan from over and remove duck and drain off excess fat, if necessary. Set duck aside at least 5 minutes.
In heavy bottom saucepan, over medium heat, heat sugar until it turns amber colour and starts to smoke. Remove from heat immediately. Add apple cider vinegar and stir until smooth. Cover and allow to cool slightly. If caramel sets and crystallizes, rehear over low heat, stirring until sugar has melted.
Meanwhile, in duck pan, over medium heat, saute shallots and orange zest in butter about 3 minutes or until soft. Add cassus, orange juice and wine, reducing slightly, about 3 minutes.
Pour into caramel mixture and heat through. Add any juices from duck.
Slice duck thinly and drizzle with sauce.