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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Score: Slice a cross-hatch pattern into duck skin and fat; sprinkle with salt, coriander and pepper. | 2. Crisp: Heat a large cast-iron skillet over medium heat and add duck, skin side down. Cook, spooning off fat now and then, until skin is crisp, about 10 minutes. | 3. Turn and cook until meat is browned, about 3 minutes. | 4. Cover and cook until done, about 6 minutes more. | 5. Remove from heat and cover loosely with foil. | 6. Caramelize: Spoon off all but 1 tablespoon fat from skillet(reserve duck fat for another use). | 7. Soften shallot over medium heat, about 2 minutes. | 8. Add sugar, orange juice and any accumulated juices from the resting duck. | 9. Scrape up any sticky bits and cook down to a syrupy sauce, about 15 minutes. | 10. Adjust salt. A. | 11. Add fruit and cook another 3 minutes. | 12. Stir in butter. | 13. Serve: Slice duck and arrange on four plates; spoon fruit and sauce on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck breast half	4		rinsed	1613.8703	0.0	359.0408	9.0667
salt	1	teaspoon		-	-	-	-
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
shallot	1		minced	115.2	26.88	4.0	0.16
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
orange liqueur	2	tablespoons		-	-	-	-
tangerine	2	tangerines	sliced	-	-	-	-
kumquat	1/2	cup	chopped	-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.