Recipes
Photo by Emily Sterne www.emilysterne.com/food
Alfred Portale's Balsamic Honey Marinated Pekin Duck Breast,Roasted Maitake Mushrooms, Shaved Fennel and Blood Orange Salad
Episode 623: Maitake Mushrooms/Blood Oranges
Serves 4
Ingredients
Marinade for the Duck
4 6-ounce Pekin (Long Island) duck breasts
1 cup balsamic vinegar
2 cups blood orange juice
2 ounces lemon juice
1 clove garlic - sliced very thin
1 lemon zested
1 blood orange zested
1/2 cup honey
2 teaspoons chopped rosemary
1 teaspoon ground black pepper
Fennel and Blood Orange Salad:
1 head fennel - cut in half and shaved on a mandolin
1 small carrot - shaved with a peeler and cut into 2 inch pieces (plunge pieces in ice water for 10 minutes to retain curliness) alternatively, cut into a fine julienne
2 blood oranges - cut into segments
1 cup of radicchio - julienne
1 cup baby arugula
1 lemon - cut in half for juicing
4 tablespoons of extra virgin olive oil
salt and pepper to taste
1 head Maitake Mushroom
extra virgin olive oil
salt and pepper to taste
Blood Orange Duck Sauce:
4 ounces of strained duck marinade
6 ounces duck stock (or low sodium chicken stock)
1 tablespoon butter
salt and pepper to taste
Directions
Duck:
Remove the tenderloin and trim the excess fat, leaving a thin layer of fat covering the breast. Combine all the ingredients in a bowl and add the breasts. Marinate for at least 8 hours.
Fennel and Blood Orange Salad:
Combine all the ingredients in a mixing bowl, and add a squeeze of lemon. Drizzle with the olive oil and season with salt and pepper. Arrange on a plate
Roasted Maitake Mushrooms:
Discard the stems and break the mushrooms by hand into chunks. Drizzle with extra virgin olive oil and season with salt and pepper. Set aside and reserve.
Method for Plating:
Pre heat the oven to 375° and remove the duck from the marinade. Pat dry and season with salt and pepper. In an oven-proof medium sauté pan, add the oil and set heat to low. Place the breasts skin side down and cook for about 6 minutes. Turn the breasts over, add the mushrooms, and place the pan in the oven. Continue roasting the duck for another 4 minutes. Remove the duck and mushrooms from the pan and set aside. Discard the excess oil from the pan. Strain the marinade into the pan and reduce by half over medium heat for 1 minute. Add the duck stock and bring to a simmer. Finish with butter. Season and reserve.
Place the salad in the center of a nice serving platter. Slice the duck and arrange fan-like around the salad. Scatter the mushrooms over the duck and spoon the sauce over the top of the mushrooms.
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