Braised Orange Duck - Ethnic Foods R Us

There are duck recipes, lots of them, and many of them are wonderful. But this Braised Orange Duck recipe, with its slightly Asian influence? … Top of the tops!

(Photo Attributed to Author: Evan Joshua Swigart “The Culinary Geek” from Chicago, Illinois, USA)

Braised Orange Duck Recipe-

Ingredients:

4 duck breasts
1 teaspoon Chinese five spice powder
2 oz. fresh water
2 tbsp. caster sugar
1 tbsp. freshly grated rind of California navel orange
1 bay leaf
¹⁄₂ tsp. ground cinnamon
1 tbsp. red wine vinegar
1 tsp. mustard seeds
fine sea salt and black pepper, to taste
12 oz. fresh orange juice
13 oz. chicken broth
¹⁄₂ cinnamon stick
1 star anise pod
4 large cloves garlic, peeled and rough chopped
2 tbsp. 100% pure Maple syrup
1/4 cup good quality Cognac
4 oz. butter, chopped into small pieces
1 California navel orange, sliced thinly
4 green onions, trimmed and chopped fine, for garnish
roasted sesame seeds, for garnish

Directions:

Preheat your oven to 375 degrees Fahrenheit (190° Celsius).
If your duck breasts have skins on still, slice the skins away and discard.
In a large, heavy duty skillet, over medium-high flame, heat the oil until sizzling, and then fry the duck meat, stirring and turning occasionally, until nicely golden brown all over. About 4 to 6 minutes should do it.
Transfer the cooked duck meat to an oven tray that has been sprayed with some baking/frying oil. Place in the preheated oven and bake for about 10 minutes, or until medium rare.
Remove meat from the oven and allow to stand at room temperature, covered in foil, for 5 minutes.
After the five minute cooling period, chop the duck into large, bite-sized pieces.
In a saucepan, bring the orange juice, broth, spices, garlic, maple syrup and Cognac to a boil. Gently cook until the volume is reduced by half. Whisk in the butter. This is your Braised Orange Duck serving sauce.
To serve your Braised Orange Duck, ladle generous portions of the duck meat into 4 serving bowls. Spoon a nice helping of the serving sauce over the duck meat. Top with garnishes of chopped green onions and toasted sesame seeds, and a few slices of orange.