Duck a L'Orange Recipe

Add sophistication and flair to your next soiree with duck a l'orange cut into cubes and skewered onto decorative picks.
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Original_Camille-Styles-Oscars-Party-Duck-a-Lorange-Recipe_s4x3

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Yield: 9 servings

Ingredients

8 ounces duck breast with skin
1 tablespoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon orange zest
2 tablespoons olive oil
1 tablespoon butter or duck fat
2 tablespoons chopped shallots
1 teaspoon garlic
1/4 cup Grand Marnier
1/2 cup orange juice
2 tablespoons honey
1/4 cup coriander

Directions

Season duck breast with 1 tablespoon of ground coriander, kosher salt, black pepper, orange zest and olive oil. Set aside, about 30 minutes.

Melt butter or fat in skillet. Add shallots and garlic. Cook mixture until soft. Deglaze mixture with Grand Marnier. Add orange juice and honey. Reduce heat to a glaze, then add 1/4 cup of coriander.

Sear duck in a separate skillet with fat side facing down. Flip and brush duck with glaze mixture. Cook in oven at 350° F until medium rare, about 5 to 6 minutes.

Let rest, then cut into 2-inch cubes and skewer onto decorative appetizer picks.

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