I'm really unadventurous with my meat. I always stick with the clean meats: I love chicken, lamb, fish (including anchovies...yum!) and I can't go past a good steak, but I"ve never ventured too far off the beaten track. I've had venison but that is about as adventurous as I get. With the burgeoning interest in international cuisine in Australia different meats have been taking centre stage. Duck is one of them. Now I know people have been eating duck since the beginning of time, but it has never really entered my radar until recently. My dad hates it. I think he has terrible childhood memories and so I've always been a bit nervous to try it. I've seen it in restaurant menus and avoided it like the plague. My mum bought some the other day and we decided together to give it a shot. Armed with all the knowledge to properly cook the bird (MKR, Masterchef etc have been a wonderful source of culinary education) we braved it yesterday. YUM! I really enjoyed it. It will now give me another option when I go to dinner at a fancy restaurant!
My duck a l'Orange recipe
Duck breasts
One orange
Salt
Pepper
Castor sugar
A few chilli flakes if you want a little heat - we didn't have any but it would balance the sweet quite well
Vegetables to serve - we had mashed popato and steamed asparagus.
Season the duck with salt and pepper and place skin side down on a hot grill pan. Grill until crispy and then turn over and sear the other side. At this point we put the whole lot into the oven to continue cooking for a few minutes.
While it was cooking we made the sauce. Easy peasy - the juice of one orange, a tablespoon of sugar and salt and pepper and boil away until it thickens. By this time the duck should be done.
Stack the vegetables and duck and drizzle the orange sauce over the duck and make it all pretty. Voila! I didn't eat the skin but the meat was really nice. A little game-y but tastes pretty much like a chicken leg.
xxx
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