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Flights of fancy

A duck breast recipe good any time of year

August 2nd, 2006 issue

Pairing good meat with a sweet burst of citrus is easy and surprisingly flavorful.

From the chef Josef Stangl

Duck breast with orange sauce is a common item in cuisines worldwide, from France to China. The reason for this will become clear as soon as you try this dish. The rich and wild flavor of duck matches up beautifully with sweet and tart elements. The combination seems like it was conceived by the culinary gods. By using the orange peel, you add a depth to the sauce that is unbelievable.

Although there are many ingredients, this is not a difficult dish. Along with using quality ingredients, the most important steps are cooking the duck properly and reducing the sauce.

The result is perfect for all seasons and all occasions.

Josef Štangl is chef at the Restaurant Hradčany in the Hotel Savoy, located at Keplerova 6, Prague 1–

Hradčany. Tel. 224 302 430.

DUCK BREAST IN ORANGE SAUCE
    Ingredients
  • 700 grams (1.5 pounds) duck breast
  • 12 baby turnips
  • 1 orange
  • 80 grams butter
  • 10 centiliters melted butter
  • 3 pieces of small onion
  • 1 small leek
  • 10 centiliters (3 ounces) port wine
  • 20 centiliters white wine
  • 20 grams honey
  • 20 deciliters vegetable stock
  • 1 teaspoon sugar
  • white pepper, coriander seed, salt
    Preparation
  • Peel and clean the baby turnips.
  • Place them in a small pan, add vegetable stock, sugar and white wine, then steam until tender.
  • Clean and chop the leek.
  • Scald the leek and immediately immerse in cold water to cool.
  • Peel orange, scald the peel and set aside. Squeeze juice from orange and set juice aside.
  • Sauté onion in butter, add leek and continue to sauté. Keep warm.
  • Add spices to the meat, pan sear on both sides and then place in the oven for 10 minutes at 180 degrees Celcius (360 degrees Fahrenheit).
  • Keep the meet warm after removing from oven. Save the fat.
  • Pour duck fat into pan, add a bit of butter, orange peel, orange juice, port wine. Heat and allow to reduce two-thirds.
  • Put leek and sliced duck breasts on a plate, drizzle with sauce and decorate with baby turnips.
  • Serve with steamed rice.


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