Magrets de Canard (Duck Breasts)

February 3, 2016

History does not repeat itself, but it does rhyme.
~Mark Twain

These bosoms need little augmentation or enhancement — well, besides a few spices.

MAGRETS DE CANARD (DUCK BREASTS)

2 duck breasts, each about 1 lb, always equal
Salt and ground black pepper

1 1/2 T raw sugar, divided in half
1 C shallots, finely chopped

Zest and segments from 2 oranges or blood oranges
1 C dry red wine

1 T red miso

Heat oven to 200 F.

With a sharp knife, score the skin side of the duck breasts in a crisscross pattern but do not cut into the flesh. Season with salt and pepper. Heat an ovenproof heavy skillet to quite hot. Place duck breasts in pan, skin side down, and sear until browned, at most about 2 minutes. Remove and reserve 1 tablespoon of fat, discarding the rest. Return duck to pan, skin side up, and place in oven for about 1 to 1 1/2 hours. Place reserved duck fat in a heavy skillet on medium high.

Toward the end of roasting, sprinkle breasts with half the raw sugar and cook a couple of minutes, until the pieces start to brown but remain crisp, then remove to a platter or board.

In the meantime, reduce heat to medium low in a heavy pan or skillet, add the shallots and sauté slowly until very tender. Stir in both the orange zest and wine. Simmer gently until the wine is reduced by half. Stir in remaining raw sugar and the miso. Season with salt and pepper and then set aside.

When duck is finished, allow to rest, then slice the breasts on the bias and arrange on a platter. Briefly and barely the reheat wine sauce and fold in the orange segments. Assure that the salt and pepper is to your liking and spoon sauce over and/or under the duck breasts.

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