Monday, August 27, 2018

Duck in Orange Cream Glaze

Tonight, we had duck breasts. Lynne glazed them with the new Protea Hill Farm Cream – the balsamic reduction made from their wonderful fruit vinegars. She used the Orange Cream as a glaze and, if you want to try the recipe, we have this on our stall at the markets or you can order it from us on line. Collect from our home or we can post it to you. We have not given exact quantities, it is very much a ‘taste and see’ recipe and is for 2 duck breasts, adjust quantities as necessary
Butter – canola oil – 2 duck breasts – juice & grated rind of one orange – 100ml good chicken stock – Five Spice powder – Protea Hill Farm orange Cream balsamic reduction – honey – salt and pepper

In a heavy bottomed frying pan, melt a little butter, enough to coat the base of the pan. (Do add half and half oil and butter, or just oil if you have health concerns). Season the duck all over with the pepper and salt and a light dusting of Five Spice or Quatre Epice powder. When the pan is hot, place the duck breasts skin side down and let them cook on a medium heat till the fat renders down completely and the skin is nice and brown and caramelized, but not burnt. Turn them over and continue to cook for 2 to 3 minutes. Duck is much better served pink as, if it is overcooked, it can be tough. Remove the duck breasts, coat the skin with a little Orange Cream and put them into the oven at 180°C for 10 minutes then remove, put into foil and rest for 10 minutes. Add the orange juice and stock to the pan and let it deglaze and emulsify with the juices in the pan. Taste and adjust the seasoning, adding a teaspoonful of the 0range Cream and do add a little honey if the juice is too sharp. Prepare your vegetables and then, at the last minute, slice the duck and place on the warm plate. Pour over the sauce from the pan and serve. It had a wonderful flavour, was beautifully tender and we matched it with one of the best current bargains in wine: Drostdyhof Chardonnay 2010, which won a Gold medal in the Decanter Awards in England and cost us R30 at Checkers. The duck breasts came from the Neighbourgoods Butcher, Salvin Hirschfield. Talk to him at the market on Saturday, if you’re in Cape Town

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