Duck Medallions with Orange Maple Glaze
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- 1 pound naturally raised Duck breast
- Sea salt
- Black pepper
- 1 cup orange juice
- 1 tbsp. maple syrup
- 1/2 tbsp. mirin
- 2 tbsp. shoyu
Preheat oven to 400 degrees. Season duck with salt and pepper. Heat ovenproof pan on high heat and place duck breast, skin side down. Reduce heat to medium/high and cook until skin is browned, or about 7 minutes. Discard all but 2-3 tbsp. of the duck fat from the pan. Turn duck over and transfer the ovenproof pan to the oven. Roast 5-7 minutes for medium rare. Let duck rest before cutting. While duck is resting bring orange juice, maple syrup, mirin, shoyu and zest, plus 1/4 cup of the duck juice from the pan to a boil. Cook until reduced by half. Slice duck breast into 1/4 inch medallions. Lay 3-4 medallions on top of Celery Root Puree (see above recipe) and drizzle with Orange Maple Glaze.