The varied flavors, textures and colors of this menu make it a wonderful meal to serve company in autumn. Parsnips and carrots get even sweeter after the first hard frost and the cooked purple cabbage “slaw” provides a crunchy and colorful con- trast to the veggie mash.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon minced shallots
- Juice and finely grated zest of 1 navel orange
- 1 tablespoon sherry vinegar
- 2 tablespoons orange liqueur (Cointreau or Grand Marnier)
- 1⁄2 cup demi-glace (See Note)
- 6 boneless duck breasts
- Kosher or sea salt
- Freshly ground black pepper
- 2 tablespoons neutral cooking oil
- Chopped fresh cilantro or flat-leaf parsley for garnish (optional)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 pound parsnips, peeled and roughly chopped
- 1 pound carrots, peeled and roughly chopped
- 1 cup heavy cream
- 1 cup whole milk
- 1⁄2 teaspoon toasted ground coriander
- Pinch grated nutmeg
- Kosher or sea salt
- Ground white pepper
- 1 tablespoon unsalted butter
- 1 small red onion, thinly sliced
- 1 small purple cabbage, thinly sliced
- 1⁄4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 3 tablespoons soy sauce
Instructions
First start with the orange demi sauce for the duck (or make in advance and warm again to serve). Melt the butter in a saucepan over medium heat. Add shallots and sauté until translucent, about 3 minutes. Add orange juice, vinegar and orange liqueur. Reduce for 2 minutes. Add demi- glace and orange zest. Cook until the sauce is thick enough to coat the back of a spoon. Season to taste. Strain through a fine-mesh strainer (if you prefer a smooth sauce) and set aside.
Preheat oven to 400°F. Lightly score duck breast skin in a crosshatch pattern with a sharp knife, without breaking through to the breast meat. Pat dry and season with salt and pepper. (This will help the skin crisp up while searing.)
Heat oil in a large skillet over medium-high heat and sear duck, skin side down, until light golden brown, approximately 5 minutes. (Sear in 2 batches so you don’t crowd the pan.) Remove from sauté pan and place in a roasting pan with a rack, skin side up. Place in oven for 8 to 9 minutes until the internal temperature reaches 135°F for medium rare (or 2 to 4 minutes longer to 140°F for medium).
To serve, slice each breast in 4 to 5 pieces. Arrange with veggie mash and cabbage slaw on 6 warm dinner plates. Drizzle orange demi over the duck and garnish with fresh herbs. Enjoy! Serves 6.
Note: We make our duck demi-glace in- house but concentrated demi-glace can be purchased at most well-stocked markets. Be sure to reconstitute it according to package directions before proceeding with recipe.
* Carrot Parsnip Coriander Mash
In a medium saucepot over medium heat, melt butter and lightly brown the garlic. Add parsnips, carrots, cream and milk. Simmer until vegetables are soft, about 25 minutes. Add coriander and nutmeg. Remove from heat and purée in a food processor until the mash reaches desired consistency. Season to taste and serve. (May be made in advance, refrigerated and reheated prior to serving.) Serves 6.
*Sweet and Sour Cabbage Slaw
In a large pot over medium heat, melt the butter until it just begins to brown. Add onion and cabbage. Cook until almost wilted, stirring occasionally, for about 10 minutes. Stir in vinegar, sugar and soy sauce and cook 10 more minutes. Slaw should retain a slight crunch. (May be made in advance, refrigerated and reheated prior to serving.) Serves 6.
