Duck Breast with Orange and Frisée Salad

Été 2007
food and drink

BY: Sasha Chapman

Duck breasts (also known as magret) are sold boneless with skins and fat. Slow frying renders most of the fat, but if you prefer, you can remove the skin and fat and barbecue the meat like a steak: 5 minutes per side over medium-high until rare to medium-rare. Rendered fat can be covered and refrigerated to be used for frying.

2 duck breasts, with skin on
1½ tsp (7 mL) salt
2 tbsp (25 mL) red wine vinegar
1/3 cup (75 mL) olive oil
1 tsp (5 mL) fresh thyme leaves
2 shallots, finely diced
2/3 cup (150 mL) Madeira or another sweet fortified wine
4 oranges, skins removed and cut into slices
4 oz (125 g) frisée
4 oz (125 g) red oak leaf lettuce
1 baguette, sliced

1. Score skin of duck breasts in a cross-hatch pattern and season both sides with salt and pepper. Set aside for 30 to 60 minutes. Bring to room temperature before cooking.

2. Make dressing: In a small mixing bowl, combine vinegar, oil, thyme and shallots.

3. Preheat oven to 425ºF (220ºC).

4. Place a heavy-bottom, ovenproof frying pan over medium-low heat. Place duck breasts in pan, skin-side down, and cook slowly until about 2 cups (500 mL) fat has been rendered, about 10 to 15 minutes. Pour off fat every 5 minutes or so, and adjust heat to avoid splattering and burning. When fat has been rendered, turn duck breasts over and roast in oven for 10 minutes or until rare to medium-rare. Set meat aside to rest. Pour off remaining fat from frying pan and return to stovetop over medium. Add Madeira and bring to a boil, scraping up pan drippings.

5. Combine oranges, frisée and leaf lettuce in a salad bowl. Toss with dressing. Divide salad among 4 plates. Slice duck and toss in Madeira. Fan over salad. Serve with baguette.

Serves 4 as a main course

What to Serve