Region: International
Category: Fowl
Season: Spring
Difficulty: Easy and Quick
The Muscovy duck is a Central and South American duck that is prized for its meat flavorful taste and little fat. It’s not known how it came to have its name as it has nothing to do with Moscow. You can find these ducks at some better meat markets and via the internet from Grimaud. This is not a hard recipe to make and once you have your ingredients in place it goes quickly and easily. The red currants are usually in season around May and June, but you can either forego them or use a few raspberries.
Yield: Makes 2 servings
Preparation Time: 35 minutes
Olive oil
One 10-ounce Muscovy duck breast, cut in 2
3 tablespoons finely chopped shallots
1/4 cup sweet Marsala wine
1 tablespoon unsalted butter
1/4 cup duck glaze
1/4 cup fresh orange juice
4 fresh sage leaves
½ cup fresh red currants
Zest from ½ orange, very thinly julienned
1. In a medium cast iron skillet, heat a film of olive oil over high heat for 10 minutes, then sear the duck breast, skin side down until deep golden brown, 2 to 4 minutes. Discard the accumulated fat. Turn to the other side, reduce the heat to medium and cook until rare, 12 to 15 minutes, or springy to the touch. Remove the duck breast with tongs and set aside, keeping it warm.
2. Add the shallots to the skillet and cook over medium heat until soft, about 3 minutes, stirring almost constantly. Deglaze the skillet with the Marsala and the butter. When the Marsala has evaporated by half add the duck glaze, orange juice, sage, and red currants. Cook until gravy-like and syrupy, about 7 minutes, stirring. Add the orange zest and cook 2 more minutes.
3. Slice the duck breast into thin 1/8-inch slices and fan the sliced breast on a plate. Season with salt and pepper. Spoon the sauce over the duck and serve.
Variation: Use raspberries instead of red currants, although the dish will be slightly sweeter then.
Note: You can make the preparation with Long Island ducks breasts too.
Posted: 02/17/2009
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