1/3 cup sugar 4 Duck breast halves
1 Tbsp water 1 tsp olive oil
1 Tbsp red wine vinegar 1/3 cup Grand Marnier
1 1/3 cup orange juice 1/4 cup butter
1 cup beef broth

4 tsp minced peeled fresh ginger

2 tsp finely grated orange peel


For Sauce:  Stir sugar and 1 Tbsp water in heavy small sauce pan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes.  Add vinegar, then add orange juice, broth, ginger, and orange peel.  Return to heat and stir to dissolve hardened caramel bits.  Simmer until reduced to 1 1/2 cups, about 12 minutes.

For Duck:  Sprinkle duck with salt & pepper.  Heat 1 tsp oil in heavy skillet over medium heat.  Add duck breasts and saute until brown, about 4 minutes per side.  Transfer duck to plate.  Remove skillet from heat and pour off fat.  Add Grand Marnier and return to medium heat (liquor may ignite).  Simmer until reduced to 1 Tbsp, about 30 seconds.  Add sauce to skillet and bring to boil.  Return duck to skillet; cook, skin side up, until medium rare, about 4 minutes.  Using slotted spoon transfer duck to work surface. Boil sauce until reduced to 3/4 cup, about 2 minutes. Remove from heat.  Whisk in butter,1 piece at a time.  Season with salt & pepper. Thinly slice duck on diagonal, fan out on plate, drizzle sauce over and around duck.


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