Culinary Institute of New Orleans - Crispy Duck Breast with Strawberry and Orange Glaze

Culinary Insitute of New Orleans

Crispy Duck Breast
with Strawberry & Orange Glaze
Serves 4 - (10 ounce portions)

4 Duck Breasts (6-8 oz. each)
16 oz. Strawberry Orange Glaze

Méthode:
Heat a non-stick pan over medium heat and add the duck breasts skin side down. Fat will start to liquefy and render out. When skin is golden and firm (crispy), remove the breasts from the pan and reserve until ready for final cooking. Duck breasts can be cooked on the grill in an oven at 360° or in a sauté pan until desired degree of doneness. Once the breasts are cooked, place in the center of the plate and top with 4 oz. of glaze.

Louisiana Strawberry & Orange Glaze
Serves 4 - (4 ounce portions)

8 oz. Orange Marmalade
3 oz. Orange Juice
2 Oranges (segments only)
1/2 Red Onion (sliced)
6 Strawberries (sliced)
1 tbsp. Garlic (minced)
2 oz. Marsala Wine (or any other sweet wine)
1 tbsp. Olive Oil
Salt & Pepper to taste

Méthode:
Heat oil over medium-high heat in a saucepan, then add onions. Sauté for 1-2 minutes then reduce heat to medium and add wine. Allow wine to reduce by half then add marmalade and simmer for 2 minutes. Add strawberries, orange segments, garlic, salt and pepper. Allow to simmer on low-medium heat for 4-5 minutes, then serve.