A second citrus recipe as we pack and prepare for a few weeks of visiting friends and family in Norway.
While I may have just said that I wanted to avoid duck and chicken dishes when experimenting with citrus, I gave in. There are only so many ways to cook meat and citrus, and while duck may be overplayed, it is certainly a classic. I was however very careful not to turn to the sticky, thick, gooey orange sauces that you so often see paired with poultry.
As I am rather pressed for time and my suitcase seems to have a mind of its own, I’ll let the food do the talking.
Duck with Satsuma and Red Onion (serves 2)
2 tbsp olive oil
2 tbsp unsalted butter
2 duck breasts, skin scored, salt and peppered
1 large red onion, thickly sliced
2 valencia oranges, thinly sliced
1 ½ cups chicken broth
¼ cup sherry
salt and pepper to taste
In a large sauté pan heat 2 tbsp of olive oil and 1 tbsp of butter until just beginning to brown. Add duck, skin side down and cook until skin is browned, about 3 minutes. Flip the duck and add the onion slices. Cook 2 minutes, until onions are just soft. Add the oranges and chicken broth and cover. Cook 10-12 minutes or until duck is medium rare. Remove duck and raise heat to a simmer. Add sherry and cook down until alcohol evaporates and the sauce has thickened enough to coat a spoon. Add remaining tbsp of butter. Salt and pepper to taste. Layer rice, oranges, duck and then top with sauce and onions.
Accompaniment: Steamed White Rice