Savory-Orange Duck Breast

Savory-Orange Duck Breast      10 Portions:

Ingredients:

5 Boneless Duck Breast, Skin on

10 Scoop of mashed potatoes

·         10 portions of sautéed (Make Your Own Choice) Vegetables

3-4 tea spoon of onions, chopped

1/4^th cup of Orange Juice (Not from Concentrate)

1 tea spoon of soy sauce

1 tea spoon of Orange Zest

Salt-pepper

1 tea spoon of Cardamom (Ground)

½ Tea spoon of Savory, Ground

25 ml. of olive oil

250 ml. of Asian Vinaigrette, (See Recipe Below)

Ingredients:

(Asian Vinaigrette)

100 ml. of rice or wine vinegar

1 tea spoon of soy sauce

1 pinch of black pepper

2 tea spoon of sesame oil

1 tea spoon of fish sauce

1 tea spoon of Worcestershire sauce

1 tea spoon of Tabasco Sauce

1 tea spoon of Garlic, Chopped

1 tea spoon of Ginger, Chopped

200 ml. of olive or, cotton seed oil

Method: (For the Vinaigrette)

Combine everything in a bowl and using a wire whisk, mix then well, and season with Pepper. Cook it in a small pan on a very low heat for about 5 min, and keep it warm (Covered)

Method: (Duck)

First of all, slit those duck breasts with a sharp knife through the skin, so that it does look like a diamond shaped Steak! Do not make it too deep though. Barely pass the fat layer and make sure it’s not cutting the meat part. Then, in a metal (Steal) bowl mix those Onions, orange juice, cardamom, soy sauce & savory. Mix it well with a wire whisk. Marinate the Meat in this mixture and you will have to let them sit in the freeze for 6 hours. Then, you have to pan fry those breast (Skin Side Down), in a hot sauté pan with a very little amount of oil, on a moderate flame. Make sure when you pan fry them, no juice comes with the meat. Cook it for about 5 min. or, until you see the beautiful golden color on it! Then, with a fork or, tongue flip it over and continue cooking for about 3-4 more min. The meat should be still RED inside. Then, remove them from the cooking pan and keep it covers, & let it rest for about 4-5 min. During service, cut those Duck Breasts into thin slices, drizzle with some Asian dressing on it, and serve hot with some mashed potatoes & vegetables!