Bittersweet Glazed Duck

For 4 persons

Ingredients

1 cup fresh orange juice
1 cup strong coffee
1/2 cup (12cl) Cointreau

Combine ingredients in saucepan over medium heat; reduce by 90%; reserve.

For the Cointreau oranges:
2 peeled oranges, segmented
1/4 cup (6cl) Cointreau
1 Tbsp fresh sage leaves, chopped
1 sm red onion, peeled and thinly sliced
1/2 red bell pepper, stemmed, seeded and cut in 3" (7cm) julienned
1 Tbsp grape seed or olive oil
-dash salt
-dash white pepper, freshly ground
Combine all ingredients in bowl; marinate 1 hour.

For the wild rice with spiced pecans:
3 Tbsps unsalted butter
1/2 cup (115g) dark brown sugar
1 Tbsp chili powder
1-2 tsps cayenne pepper
1 tsp Paprika
1/2 tsp salt
1 cup (230g) pecans, halved
1 cup (230g) wild rice, cooked

For the citrus sauce (4 cups):
1 Tbsp olive oil
2 Tbsps shallots, minced
1 cup (1/4 ltr) dry white wine
2 cups (1/2 ltr) fresh orange juice
1 cup (1/4 ltr) Cointreau
12 black peppercorns
2 med bay leaves
1/4 cup (60g) Italian parsley stems
4 fresh thyme sprigs
8 cups (2 ltrs) duck or chicken stock
Chives

4 duck breasts

Preparation

Wild rice with spiced pecans:
1 - Heat oven to 350° F (180°C).
2 - Melt butter in skillet; stir in sugar and spice.
3 - Add pecans; toss to coat.
4 - Transfer pecans to baking sheet; bake 12 mins.; cool
5 - Stir into rice; reserve.

Citrus sauce:
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 400° F (200°C).
2 - Crisp-sear 4 duck breasts in skillet over medium heat; turn; brush with 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.