Magret Duck Breast, Fresh Berries and Orange Gastrique Sauce

waterfowl cooking

Chef Steve Black creates an amazing way to prepare your ducks this year.

Ingredients

Serves 4

FOR THE DUCK

2 Each boneless, Magret duck breast

1 TbspP. seasoning salt

2 cups mixed berries

2 Oranges, peeled, segments removed

ORANGE GASTRIQUE SAUCE

1 cup sugar

½ cup rice wine vinegar

½ cup sherry vinegar

2 cups orange juice

1 ½ cups brown demi glace (you can make this from a Knorr powder mix and follow their instructions so your basic Brown Sauce is ready to go)

Kosher salt and fresh ground black pepper

Directions

ORANGE GASTRIQUE SAUCE

This sauce takes a little bit of particular attention in the beginning for a perfect end result.

Start off with a Non-Stick Sauté Pan and add in the Sugar on Medium-High heat. Use a wooden Spoon and watch the sugar after a few minutes until it melts clear. Gently mix the crystalized sugar into the clear /first melted sugar until all of it has melted and will then begin to brown.

You want to continue to gently stir this “Caramelized” sugar and once it has turned a light brown and begins to smoke, add both Vinegars and Orange Juice which will first boil violently, because the sugar temp. is very high. After 15 seconds the entire pan will settle down. Simmer on Medium heat and leave the wooden spoon in the mix so the sugar that crystalized on the spoon will render off.

Add the Brown Demi Glace Sauce and simmer until it reduces down to the consistency you like.

The key to making this sauce turn out the best is to get the perfect balance of sweetness, saltiness, sour & just enough pepper for a perfect American style sweet & sour orange sauce which is all this is.

So as the sauce simmers, check the flavor and add salt, sugar, juice or vinegar if one is needed to make it to your liking.

FOR THE DUCK

Season both side of the Duck Breast & let sit 30 minutes at room temp.

Pre-heat your oven to 350F.

You will need a non stick Sauté Pan on Medium heat and add the Duck Breast, fat side down. This will begin to render the Duck Fat and begin to sear/cook the breast. Sear the skin side for 5 minutes and then flip over on the meat side. Reduce the heat a little to continue the cooking/searing process without over cooking this more delicate side.

After 5 minutes, turn the breast back with the skin side down and then roast for 10 minutes in a 350 oven. I prefer my Duck Med-Rare and will pull it at 110, so cook it the way you prefer. Let the Duck sit for at least 15 minutes before plating.

In the photo I started with a scoop of Mashed Yukon Gold Potatoes, Braised Red Cabbage, Brocollini, Carrots and sliced Duck Breast.

Drizzle with sauce & garnish with fresh Berries, Orange Segments & Chives.

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Chef Steve Black
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.