Duck Medallions with Orange Maple Glaze

 
 

 



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.

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