We purchase most, if not all, of our meats from Pete at www.personalgourmetfoods.com. We love it. Yesterday Pete stopped by to see if I was in need of replenishing my freezer. As we proceed to talk about new recipes, I realized that I have not made duck in a very long time. Immediately I pulled the duck out of the freezer and with a smile walked out of the house knowingly that dinner was half decided. As the day progressed, the duck is in my mind and Duck a l’ orange comes in and takes center stage in my thoughts. After all the pick ups, drops off, running here, running there and everywhere came to an end, I was finally at home with the duck in my hands. At first glancing at the clock, it was painfully evident that the taste buds were not going to be satisfied due to the lack of time. Secondly, lack of ingredients. I needed oranges, and oranges were not in my kitchen. However tangerines where looking at me with a little smile. Why not use tangerines? Close in flavor and right at the my fingertips. The following recipe was created as I was going along and with just 4 ingredients, and that includes the duck. We really enjoyed the tartness of the tangerine and the softness of the mascarpone. For being my first attempt it was good, and I am sure it can stand to be played with it a bit more here and there. Next time I want to make this sauce for a pork recipe.
TIP: Score the skin of the breast so all the fat is rendered. Do not however, cut all the way through. Remove as much of the fat prior to putting the pan the oven so it will not be too smoky in the house.
Tonight’s October 25, 2011 dinner:
Duck with dried Cranberries, Tangerines and Mascarpone Sauce
Oven Roasted Asparagus
DUCK WITH DRIED CRANBERRIES, TANGERINES AND MASCARPONE SAUCE
1 duck breast, skin scored
Juice of 6 tangerines
¼ to ½ cup of dried cranberries
2 tablespoons Mascarpone
Salt and pepper
Preheat oven at 350. In a ovenproof skillet heat a shadow of oil on high heat. Generously salt and pepper both sides of the duck breast. When the skillet is hot, add the duck skin side down. Cook until the skin is golden brown, about 5 minutes, turn to the other side and cook for 3 minutes. Turn again, skin side up, discard all of the fat from the pan and place in the hot oven. Cook for another 10 to 15 minutes.
Remove from the oven and cover with aluminum foil to keep warm.
Meanwhile in a separate small sauce pan place the dried cranberries and the tangerine juice. Cook over medium heat until the cranberries have softened and the juice is reduced. Lower the heat and add the mascarpone. When the mascarpone is melted and the juice starts to thickens, remove from the heat. With an immersion hand-held mixer, puree the mascarpone, tangerine-cranberries sauce until nice and smooth. Add less than a tablespoon of the juices from the duck. Mix well. Return the pan to the heat and warm for a minute or so.
Spread the sauce on the bottom of the plate and serve the duck sliced over it.
1 bunch (1 lb.) fresh Asparagus
2 tablespoons olive oil
Pre-heat the oven at 350. Cut the bottom part of the asparagus off (1 inch). Wash them and dry them. On a cookie sheet put 1 tablespoon of the olive oil to cover the pan. Place the asparagus on top and drizzle the remaining olive oil. Sprinkle generously of salt and place in the oven. Cook in the oven for 20-25 minutes. Serve nice and hot.