PAN ROASTED DUCK WITH BOURBON ORANGE SAUCE

From Nom Nom Bombshells | Main Dishes | American

00:10
00:15
00:25
High cal Calories 780kcal
High fat Total Fat 54g
High sat-fat Saturated Fat 21g
High chol Cholesterol 236mg
High sodium Sodium 1834mg
Low carbs Total Carbohydrate 10g
Serving size 368g Calories from fat 484kcal Fiber 1g Protein 46g Sugar 5g

Ingredients

  • 1 lb Duck Breast, skin on (2 filets)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Brown sugar
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground cloves
  • Zest of 1/2 orange
  • 3 T Olive oil
  • 1/4 c. Butter
  • 2 Cloves garlic
  • 1/4 C bourbon
  • 2 T Dijon mustard
  • 2 T Worcestershire sauce
  • Juice from 1/2 orange

Directions

  1. Pre-heat oven to 450
  2. Lay your duck breasts on a cutting board and score the fat side with a sharp knife by cutting a large X on each one.
  3. Sprinkle the breast with salt and pepper.
  4. Combine brown sugar, nutmeg, cloves and orange zest in a bowl and set aside.
  5. Pour olive oil in a skillet and heat on medium high.
  6. Place breasts, fat side down, in the skillet and cook for about 2 minutes.
  7. Flip over and cook for about 4 minutes on the other side.
  8. Remove skillet from heat and put the duck breasts in an oven safe baking dish.
  9. Spread the sugar mixture over both breasts and put 1 T butter on top of each breast.
  10. Cook 5-7 minutes, until breasts are cooked to 170 degrees (medium rare)
  11. In your skillet, add the bourbon, garlic, rest of the butter, dijon, Worcestershire sauce and orange juice and stir to combine.
  12. Allow to reduce by half.
  13. Take duck out of oven and allow to rest 5 minutes.
  14. Pour any drippings from the baking dish into the skillet and stir.
  15. Slice your duck breast and top with the sauce.