Seared Duck Breasts with Blood Oranges
Elegant pan-seared duck breasts served with a rich blood orange and sherry vinegar sauce, accompanied by fresh frisée lettuce. The crispy duck skin pairs beautifully with the citrusy sweetness of blood oranges and tang of vinegar.
Ingredients
- •2 whole medium duck breasts
- •1 to taste Kosher salt, freshly ground pepper
- •4 whole blood oranges
- •1 whole shallot
- •2 tablespoons Sherry vinegar or red wine vinegar
- •1 bunch Frisée
Cooking Instructions
- 1.
Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12-15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.
17 min
- 2.
Meanwhile, cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.
5 min
- 3.
Pour off all but 2 Tbsp. fat from skillet. Add shallot, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes. Thinly slice duck and serve over frisée with pan sauce and remaining segments.
7 min
