Main Dish
La Gare Duck a l’Orange
Balletto Vineyards
5700 Occidental Road
Santa Rosa, CA 95401
ballettovineyards.com
- RECIPE YEAR: 2013
- RECIPE BY: Roger Praplan, La Gare Restaurant
- YIELD: Serves 2
- PAIRS WELL WITH: Balletto Russian River Valley Pinot Noir
Roger Praplan, chef/owner of La Gare Restaurant in Santa Rosa, specializes in French country cooking. We called upon Roger to prepare this classic French dish, canard à l’orange – duck with orange sauce – to pair with our Pinot Noir. Bon appétit!
Ingredients:
- 1/4 cup sugar
- 2 tablespoons water
- 2 tablespoons sherry or red wine vinegar
- 1 1/2 cups fresh orange juice
- 2 tablespoons minced shallots
- 1 1/2 cups chicken stock
- 4 tablespoons unsalted butter
- 2 tablespoons orange zest
- 4 oranges, sections cut from membranes
- 2 duck breast halves
- Salt and freshly ground pepper, to taste
- 1/4 cup honey
Directions:
In a saucepan, combine the sugar and water and boil for several minutes until the syrup caramelizes and turns golden brown. Add the vinegar and deglaze the pan, then continue to cook the syrup until slightly reduced. Add the orange juice and shallots and simmer until reduced by half. Add the stock and simmer until the sauce is reduced to a little less than 1 cup. Add the butter and swirl it into the sauce. Stir in 1 tablespoon of the orange zest, then add the orange sections and immediately remove the pan from the heat. Set aside. Make small incisions on the fat side of the duck breast halves. Season them lightly with salt and pepper and lightly coat the fat side with the honey. In a fry pan over high heat, sear the duck breasts. Reduce the heat to medium and cook the duck for 9 to 11 minutes per side (or roast in a 350°F oven for 6 to 8 minutes for medium-rare). Transfer the duck breasts to a cutting board and slice on the bias. Spoon the orange sauce and orange segments on a serving platter and fan the duck breasts over the sauce. Scatter the remaining 1 tablespoon orange zest around the duck.
