Duck a l'Orange

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sugar
2 tablespoons water
2 tablespoons Sherry wine vinegar
1 1/2 cups fresh orange juice
2 tablespoons minced shallots
1 1/2 cups canned low-salt chicken broth
4 large oranges
2 1 pound boneless Muscovy duck breast halves, thawed if frozen
1/4 cup unsalted butter (1/2 stick)
2 tablespoons grated orange peel

Stir sugar and water in heavy medium saucepan over medium heat until
sugar dissolves. Increase heat; boil until syrup turns deep amber,
occasionally brushing down sides of pan with wet pastry brush and
swirling pan, 8 minutes. Remove from heat. Mix in vinegar (mixture will
bubble vigorously). Add juice and shallots; boil until reduced to 1/2
cup, stirring occasionally, 15 minutes. Add broth; boil until reduced to
3/4 cup, 30 minutes. Set aside.
Using small knife, cut off peel and white pith from 4 oranges. Working
over bowl, cut between membranes to release segments. (Sauce and oranges
can be prepared 6 hours ahead. Cover separately; chill.)
Using small knife, score duck skin (do not pierce meat) in crosshatch
pattern. Sprinkle duck with salt and pepper.
Heat heavy large skillet over medium-high heat. Place duck breasts skin
side down in skillet. Cook until brown and crisp, about 8 minutes. Turn
duck and cook to desired doneness, about 10 minutes longer for
medium-rare. Transfer to cutting board. Let stand 10 minutes.(We
substituted chicken breasts. I slammed the breasts to break the breast
bone to enable them to lay flat on the broiler pan. I salted and
peppered them, and cross hatched the skin. I then broiled them, skin
side down, then up until done.)
Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated
orange peel; whisk just until butter melts. Drain orange segments and
mix into sauce. Set aside.
Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon
orange segments with sauce alongside. Sprinkle with remaining peel.(We
did not slice the chicken breasts. Just lay them on a platter and pour
on the sauce, sprinkling on some parsley for color.)

NOTE : One of the dishes that introduced Americans to French food. This
version calls for duck breasts and a simple reduction sauce.

alan

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