Food & Wine

Duck breast with orange ginger soy sauce

Serves 4
4 medium duck breasts about 6 oz each
1 tsp canola oil
1/2 cup orange juice
1 inch fresh ginger, peeled and minced
2 tbsp honey
2 cups reduced chicken stock or beef or veal stock)
1/4 cup tamari (or reduced sodium) soy sauce
1 tbsp butter (optional)
1 orange, peeled and cut into segments

Cross hatch the skin side of the duck breasts with a sharp knife, being careful not to cut into the flesh. Season the duck breasts with salt and pepper. In a large fry pan over medium heat, add the oil and cook the breasts, skin side down, about 10 minutes until the skin is brown and crispy and most of the fat has been rendered out. (Move them around every once in a while to ensure the skin is not sticking to the pan). Turn the breasts and cook another 3-5 minutes or until the desired degree of doneness (medium rare is best). Remove the breasts to a warm plate, and tent them with foil while you complete the sauce. Pour off the excess fat, leaving 1 tsp in the pan. Add the fresh ginger and sauté one minute. Add the orange juice, the honey, stock and soy sauce and scrape the pan bottom to remove any stuck bits. Cook five to seven minutes or until the sauce coasts the bottom of a spoon (nappé). Whisk in the optional butter and add the orange segments. Add any accumulated juices from the duck to the sauce. Slice the duck breast into thin slices and put on the serving plates. Cover with the sauce and enjoy. Excellent with wild rice or a couscous, dried cranberry and herb pilaf.

Originally published in the Spring 2007 issue of Lifestyle Nova Scotia Magazine.