Duck with red wine demi and satsuma marmalade
BATON ROUGE - On WBRZ News 2 at 4, Chef Kelley McCann from Galatoire's Bistro in Baton Rouge made roasted duck with red wine demi and satsuma marmalade.
Here is what you need to make the dish:
-4 8 oz. duck breast
For the sauce:
-1 shallot diced
-2 oz. red wine
-2 oz. balsamic vinegar
-2 oz. orange liquor
-8 oz. duck or chicken stock
-2 oz. butter dredged in flour
-½ lb. satsumas
-2 cups water
-1 lb. sugar
-½ t. ground ginger
-½ t. ground cinnamon
You will need to peel the satsumas and save the rinds. In a food processer pulse the satsuma segments to break up slightly. Cut into long thin strips, "Julienne" the rinds, then mix with water, sugar and puréed segments in a small pot. Bring to a simmer and reduce until thick it will take about 40 minutes. Then add ginger and cinnamon. Once reduced, pour into new container and let cool.
In a non-stick pan sear the duck breast until it is golden brown. Finish the duck in oven at 350 degrees for 6-10 minutes. In the same pan we seared off the duck in, sweat out shallots then deglaze the pan with vinegar, wine and orange liquor. When the alcohol is cooked out of the pan, add duck stock and bring to a simmer. When simmering, add marmalade, butter and flour to thicken. Cook for 8-10 minutes. Sliced the duck breast when finished and top with a generous amount of sauce. Serve with your favorite vegetable and enjoy!
You can catch Chef McCann on WBRZ News 2 at 4, every Wednesday.
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