Orange-soy-ginger Duck Breasts

Preparation:	15 min
Marinating/Waiting:	1 h 5 min
Cooking:	15 min
Total:	1 h 35 min

4
servings

Category:	Meats and substitutes
Subcategory:	Game meats
Source:	Chef Josée Robitaille

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Recipe of : Orange-soy-ginger Duck Breasts

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Recipe ingredients

4 Brome Lake duck split breasts
1 Tbsp. (15 mL) soy sauce*
Juice of 1 orange
1 tsp. (5 mL) finely grated fresh ginger
1 tsp. (5 mL) honey*
Few drops of sesame oil
Freshly ground Irresistibles peppercorns* to taste

Preparation

Remove some of the fat from the duck split breasts and score the skin in a cross-hatch pattern.
Combine soy sauce with orange juice, ginger, honey and sesame oil. Brush on meat. Refrigerate duck 1 to 8 hours.
Preheat oven to 375°F (190°C).
Heat a non-stick skillet on high. Add split breasts skin-side down and cook on medium-high for 3 – 4 minutes. Drain off excess fat, if any.
Turn split breasts over to brown meat, then turn skin-side down again.
Finish cooking in the oven for 6 – 8 minutes.
Take out of the oven, cover and let stand 5 minutes before slicing.
Serve with sweet potatoes.

Suggestion

Marinating Time: 1-8 hours
Duck should be eaten rare or medium-rare. Star anise, juniper berries, cinnamon, cardamom, cloves, fines herbes, bay leaf, rosemary, savory, sage and thyme all complement duck well as do fruits such as cherries, raspberries, oranges and apples.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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