This is a hearty dish with visual appeal that is sure to impress dinner guests. Chef Duke recommends that you place the duck “fat side down” in a hot sauté pan. “You want the skin and fat to get crispy but not burnt. Save the duck fat for other sauces or for making a roux,” he says. “The duck should be cooked to medium.”
Cranberry Orange Glaze:
- 2 medium shallots (chopped roughly)
- 3 large stems of thyme
- 1 cup red Burgundy wine
- 1 cup dry white wine
Place all ingredients and reduce, then add the following:
- 23 ounces cranberry juice
- 16 ounces orange juice
- 6 ounces pineapple juice
- 1/2 cup granulated sugar
- 1/2 cup raspberry puree
- Reduce until it coats the back of a spoon
Citron Risotto:
- 1 medium onion, finely chopped
- 2 Tbs. extra virgin olive oil
- 6 medium basil leaves, finely chopped
- 1 lb. Arborio rice
- 8 cups chicken stock
- 2 lemons, zest and juice
In a saucepan, sauté the onions until transparent; add basil, rice, and chicken stock. Bring to a boil. Add zest of lemon and lemon juice, and then remove from heat. Cover and let stand until desired thickness. Season to taste.
Tuscan Spinach:
- 1 lb. cleaned fresh spinach
- 6 Tbs. shaved garlic
- 6 Tbs. pimento, chopped
- 8 Tbs. olive oil
- lemon-pepper
- sugar
In a sauté pan, heat olive oil. Add garlic and pimentos. Season to taste with lemon-pepper and sugar.
Cajun Seared Duck Breast:
6 duck breasts
Score the duck fat in a crisscross pattern. Heat a large sauté pan. Place the duck breasts skin side down. Render duck breast in own fat, approximately 1 to 2 minutes. Finish in 450 degree oven for about 20 minutes, or until the internal temperature reaches 160 degrees. Remove duck breasts from pan. Serve atop Tuscan spinach, and top with cranberry orange glaze. Serve with citron risotto.
