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Citrus Duck Breasts with Thai Basil
Serves 4 Pan cooked duck breasts are a wonderful cold weather entree. Finished with the somewhat licorice flavor of Thai Basil is a perfect highlight.
4 (6 oz) duck breast halves
1/2 cup plus 2 tbsp. sugar
3 1/4 lb clementines
1/2 cup red wine vinegar
1/3 cup finely chopped shallots
3 tbsp. Cointreau
1 1/2 tbsp cornstarch
1 bunch thai basil
1 cup chicken stock
Sauce
- Remove zest from 3 clementines with a channel knife. Blanch in boiling water for 3 minutes, drain and reserve
- Squeeze enough juice from clementines to yield 2 1/4 cups.
- Strain and add to a 3 quart saucepan. Add vinegar and 2 tbsp. sugar.
- Boil until reduced to about 1/3 cup. Add 1 cup stock, clementine zest and chopped thai basil. Hold
Duck Breast
- Heat large heavy skillet over medium-high heat. Add duck breasts, skin side down.
- Cook until skin is crispy, approximately 10 minutes.
- Turn duck over; cook for an additional 5 minutes for medium.
- Cut breast thinly on a diagonal. Nap with sauce.
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