You may also like
Categories:Viewed: 81 - Published at: 8 years ago
Ingredients
- 2 duck breasts (magrets), each about 1 pound
- Salt and ground black pepper
- 1/2 pound rhubarb, leaves removed, cut in 1/2-inch pieces
- 1 1/2 tablespoons sugar
- 1 cup finely chopped red onion
- Zest and segments from 2 blood oranges
- 1 cup dry red wine
- 1 tablespoon red miso
Method
- Heat oven to 175 degrees.
- With a sharp knife, score the skin side of the duck breasts in a crisscross pattern but do not cut into the flesh.
- Season with salt and pepper.
- Heat an ovenproof skillet, preferably cast iron, to very hot.
- Place duck breasts in pan, skin side down, and sear until browned, about 2 minutes.
- Remove.
- Reserve 1 tablespoon of fat and discard rest.
- Return duck to pan, skin side up, and place in oven for 1 1/2 hours.
- Place reserved duck fat in a 10-inch skillet on medium-high heat.
- Add rhubarb, sprinkle with half the sugar and cook a couple of minutes, until the pieces start to brown but are still somewhat crisp.
- Remove to a dish.
- Reduce heat to medium-low.
- Add onion and saute slowly until very tender.
- Stir in orange zest and wine.
- Simmer until wine is reduced by half.
- Stir in remaining sugar and the miso.
- Season with salt and pepper.
- Set aside.
- When duck has finished cooking, remove it to a cutting board, slice it thin on the bias and arrange the slices on a platter.
- Briefly reheat wine sauce and fold in the rhubarb and orange segments.
- Check seasonings and spoon sauce alongside duck.
