Free of: Gluten and top allergens
- 2 large duck breasts
- Salt and pepper
- 2 tbsp (30 mL) olive oil
- 4 hallots, minced
- 2 cloves garlic, minced
- 2 cups (475 mL) freshly squeezed orange juice
- 2 cups (475 mL) chicken stock [Look for allergen-free, gluten-free brand]
- 1 tbsp (15 mL) cornstarch
- Using a sharp knife, score the fat of each duck breast in a criss-cross formation. Season duck on both sides with salt and pepper.
- Heat 1 tbsp of olive oil in a sauté pan over medium heat. Sear duck, fat side down 4-6 minutes, then cook for same time on other side, until golden brown and cooked through. Remove duck to a plate to rest.
- For the sauce: heat remaining oil in a medium saucepan. Add shallots and garlic. Cook over medium heat for 2 minutes, stirring often.
- Add orange juice, stock and cornstarch. Bring to a boil. Reduce heat and simmer, until liquid has reduced by half and thickened.
- Slice duck thinly and arrange on a platter as your elegant food centerpiece. Drizzle with orange sauce and serve.
Recipe by Simon Clarke
First published in Allergic Living magazine.
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