|
|
Duck Breasts With Orange And Mint Sauce
- 6 – 10 duck breast half fillets, skin removed
- salt and pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 medium red onion, diced
- 1 cup freshly squeezed orange juice
- 1/2 cup chicken broth
- 3 tablespoons Grand Marnier or triple sec
- 1 tablespoon cornstarch mixed with equal part cold water
- 2 oranges, peeled and sliced into rings or wedges
- 2 tablespoons fresh mint, minced
- 4 cups warm cooked rice
Heat 2 tablespoons of the butter in a sauce pan over medium-high heat. Add onion and sauté until translucent. Add orange juice and chicken broth and reduce liquid to about 3/4 cup. Stir in cornstarch mixture, a little at a time, until thickened. Just before serving, gently stir in orange segments and mint. Season with salt and pepper.
Season duck breasts with salt and pepper. Heat oil and remaining butter in a large skillet over medium-high heat. Brown on both sides until medium-rare. Mound rice on each plate. Slice duck and arrange around rice. Spoon sauce over duck. 4 servings
|
