7/29/2019 Sicilian spiced duck with preserved orange

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Sicilian Spic ed Duck Breast with Preserved Orange

Serves 4

For the Sp ice Rub

2 Tbsp fenne l see ds

1 tsp chili flakes

2 Tbsp Pap rika

orange zested

1. Rem ove all the white pith from the o rang e. Plac e in a 200 deg ree oven until d ried slightly,

ab out 1 hour.

2. In a saut pan over low hea t, wa rm the fennel seed s and chili flakes until fragrant. Rem ove

from the p an a nd a llow to co ol.

3. Co mb ine the zest, fennel seeds, and c hili flakes. Plac e in a sp ice g rinde r and g rind.

4. Add the p aprika to the m ixture and reserve.

For the veg eta b les2 ea Belgian end ive

4 ea b ab y red b eets

4 ea ba by c arrots, peeled

1. Cut the end ive in ha lf lengthw ise a nd plac e in a saut pa n with a little extra virgin olive o il.

Sea son w ith a little salt and c hili flakes. Add 2 tbsp c hicken stoc k and c over with a luminum

foil. Cook in a 350 deg ree o ven until tend er, ab out 20 minutes. When co oked allow to c ool.

2. Sea son the bee ts with extra virg in olive o il, sa lt, a sprig o f rosem ary, and a sprig o f thyme .

Wrap in aluminum foil and add 1 tbsp wa ter (this will help stea m the be ets). Close the

a luminum foil and roa sted until tend er ab out 45 minutes. Allow the be ets to c oo l slightly and

peel with a p ap er tow el, rem oving the stem and the skin. Cut the b ee ts in half and reserve.

3. Cut the c arrots in leng thw ise, if very large . In a saut p an with a little extra virgin olive o il,

roa st the c a rrots w ith a sp rig of thyme. Sea son w ith sa lt and c ook until the c arrots a re

c a ram elized a nd tend er. Reserve.

For the p reserved orang e

orange , cut in 1/ 8 slic es

1 ea sha llot , slic ed thin

p inch c hili flakes

pinch salt

c up extra virgin olive oil

7/29/2019 Sicilian spiced duck with preserved orange

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1 sp rig thym e

1. Plac e the o ranges in a sma ll ove n-proo f co nta iner or sma ll c asserole.

2. Sea son w ith a little sa lt and c hili flakes

3. Sp rinkle the slic ed sha llots ove r, add the o il and thym e to the c asserole. Co ver w itha luminum foil and c ook in a 350 de gree oven until tend er about 45 minutes. Allow to c oo l in

the oil.

For the Sauc e

c up sha llot s, slic ed thin

p inch red c hili flakes

2 Tbsp orange juic e

1 ea sprigs thym e

2 c ups home ma de brown c hic ken stoc k

1 sma ll sprig rosema ry

1/2 ea c love g arlic, slic ed thin

1/4 ea rind of a n orange, w hite removed

1. In a sauc e p an , add a little oil and c a ram elize the sha llots.

2. Add the c hili flakes and c ontinue to c ook until nicely ca ramelized .

3. Deg laze with orange juice and c ontinue co oking until the juic e has red uced b y half.

4. Add thyme sprigs and c hicken stoc k.

5. Continue cooking until chicken has red uced and is flavorful.

6. Add rosem ary and g a rlic c loves. Allow t o cook 15 more minutes on low hea t.

7. Finish with orange rind and a llow to stee p 10 minutes.

8. Strain and reserve .

For the d uc k breast

4 ea 6 oz brea st of d uck

sa lt

1. Sprinkle the sp ice mix libe ra lly ove r the flesh side of the duc k brea st and a llow to sit at lea st a

hour. Ove r night in the refrige ra tor is bet ter though.

2. Sea son d uc k with sa lt and c oo k slowly skin side dow n to rend er the fa t from the skin..

3. Finish co oking in a 350 deg ree oven . Should be m ed ium-ra re.

4. Mea nwhile, ca ram elize the e ndive in a saut p an b y plac ing it cut side do wn in the pa n.

Reheat the b eet s and c arrots.

5. Allow the d uc k breast to rest and t hen slic e into 3 or 4 leng thw ise sec tions.

6. Plate the orange in the cente r of the plate .

7. Top w ith veg eta bles and t hen the duc k.

8. Sauc e and g a rnish.