Bittersweet Glazed Duck
4 duck breasts
For the bittersweet glaze
1 cup (240ml) fresh orange juice
1 cup (240g) strong coffee
1/2 cup (120ml) Cointreau
Combine ingredients in saucepan over medium heat; reduce by 90%; reserve.
For the orange salad:
2 peeled oranges, segmented
1/4 cup (60ml) Cointreau
1 tablespoon fresh sage leaves, chopped
1 small red onion, peeled and thinly sliced
1/2 red bell pepper, stemmed, seeded and julienned in 7cm (3 inches) slices
1 tablespoon grape-seed or olive oil
- Dash salt
- Dash white pepper, freshly ground
Combine all ingredients in bowl; marinate for 1 hour.
For the wild rice with spiced pecans:
3 tablespoon unsalted butter
1/2 cup (120g) dark brown sugar
1 tablespoon chilli powder
1-2 teaspoons cayenne pepper
1 teaspoon Paprika
1/2 teaspoon salt
1 cup (240g) pecans, halved
1 cup (240g) wild rice, cooked
For the citrus sauce (4 cups):
1 tablespoon olive oil
2 tablespoons shallots, minced
1 cup (240ml) dry white wine
2 cups (480ml) fresh orange juice
1 cup (240ml) Cointreau
12 black peppercorns
2 medium bay leaves
1/4 cup (60g) Italian parsley stems
4 fresh thyme sprigs
8 cups (2 ltrs) duck or chicken stock
Wild rice with spiced pecans:
1- Heat oven to 180°C (350°F).
2- Melt butter in skillet; stir in sugar and spice.
3- Add pecans; toss to coat.
4- Transfer pecans to baking sheet; bake 12 minutes; leave to cool
5- Stir into rice; reserve.
1- Heat oil in saucepan over medium heat; add shallots; sauté until tender.
2- Add wine, juice, Cointreau, thyme, bay leaves, peppercorns and parsley; reduce by 90%.
3- Add stock; reduce by 50%.
4- Strain into clean container; season.
1- Heat oven to 200°C (400°F).
2- Crisp-sear 4 duck breasts in skillet over medium heat; turn; brush with bittersweet glaze; finish in oven to medium; remove; re-glaze.
3- Slice duck on bias; drizzle with citrus sauce; garnish with chives. Serve with wild rice and orange salad.