Had a farewell party for my colleague the other day over at my house. Whipped up a cozy dinner for 8 and this recipe was one of the three mains that night. Cooking for a gathering involve lots of planning, sometimes even a week in advance from planning the menu to getting the ingredients. Menu for that night:
Broccoli, Cauliflower, Asparagus Soup
Self-Serve Bruschetta Bar French Baguette & Tortila Chips w/ Salami, Smoked Salmon, French Onion Dip & Tomato Salsa
Duck Breast w/ Blue Cheese & Orange Sauce & Caramel Crisp Duck Breast w/ Balsamic Raisin Reduction
6 Hr Slow-Braised Overnight Beef Cheek Stew
8 Hr Slow-Cooked Chorizo Stuffed Whole Chicken
Classic Panna Cotta w/ Strawberry Sauce
Salted Caramel Panna Cotta w/ Dark Chocolate
A pity the duck breast I got hold of is of local breed which is not suitable for medium - medium rare consumption. So I cooked it well done but still tasted good with the sauces. Remember to get a good quality duck breast from your butcher that can be done the 'Steak' way.
I did the the duck in 2 different styles. First, duck breast and blue cheese slices w/ orange sauce. You will be surprised how well the blue cheese compliments the duck, especially if you are a blue cheese lover. Followed by, caramel-crisp skin duck breast with balsamic raisin reduction. The caramel coated skin bring extra crispiness and fragrance to the breast. AWESOME!
Ingredients - 4 Servings - 35 Minutes
- 2 duck breast
- 80g of blue cheese
- salt & pepper for seasoning of the breast
- few sprigs of thyme
- 3-4 cloves of whole garlic lightly crushed
- 2 tbs sugar for caramel coating
- Mesclun for garnishing
- Orange sauce
- 1 whole orange flesh
- 1 whole orange zest
- 1 whole orange juice
- 200ml white wine
- 4 clove of shallots
- 2 tbs butter
- 2 tbs sugar
- 1 tsp corn starch
- Balsamic Red Wine Raisin Reduction
- 200ml red wine
- 2 tbs butter
- 4 cloves of shallots
- 1 box of dried raisin
- 70ml balsamic vinegar
This step is only suitable for high grade duck breast safe and suitable for medium rare consumption. Get ready duck breast for searing. It should be left to room temperature. The steps are pretty much the same as cooking steak. The only difference is you do not need to add in any oil and butter as the duck have lots of fats. Seared to desired doneness, skin crisp and let rest for at least 5-10 minutes.
Melt the sugar in a small sauce pan. Once the sugar starts to caramelize, coat one of the duck breast in the pan skin side only(smeared in the pan for a few seconds) and let rest for a minute or two. It will harden, you should be able to smell the caramel permeating from the duck.
Cut the breast without caramel coating into half inch slices and plate the blue cheese slices in between duck slices. Run a few tablespoon of orange sauce over it. Next on a separate plate, slice the caramel skin duck into half inches slices, and run a few tbs of balsamic red wine raisin reduction over the duck slices. And it's DONE!