Pepper Crusted Duck Breast with Tangerine Basil Glaze

Pepper crusted duck breast with tangerine basil

Chef David E. Foegley, Honorable Mention in Maple Leaf Farms 1995 Chef Recipe Contest

Ingredients

Marinade

  • 1

    1/4 Cup Extra Virgin Olive Oil

  • 2

    1 Tablespoon Garlic, peeled, sliced

  • 3

    1 Teaspoon Sage

  • 4

    1/2 Teaspoon Each Black Pepper, Salt

  • 5

    6- 6 oz each Maple Leaf Farms Boneless Skinless Duck Breasts

Tangerine Basil Glaze

  • 1

    3/4 Cup Tangerine Juice

  • 2

    2 Teaspoon Tangerine Zest, grated

  • 3

    1 Cup Rice Wine Vinegar

  • 4

    1 Cup Sugar

  • 5

    2 Cups Orange Juice

  • 6

    1/4 Cup Soy Sauce

  • 7

    1/4 Cup Lemon Juice

  • 8

    1 1/2 Tablespoons Dried Basil

  • 9

    2 Tangerines, peeled, sectioned, seeds removed

Coating

  • 1

    1/4 Cup Black Pepper, coarsely cracked

  • 2

    As Needed Tangerine Zest, julienne

Directions

Marinade

  • 1

    Combine oil, garlic, sage, pepper and salt.

  • 2

    Pour over duck. Marinate, covered in the refrigerator for 2 hours.

Tangerine Basil Glaze

  • 1

    Combine tangerine juice, zest, vinegar and sugar in a saucepan; reduce to 3/4 cup.

  • 2

    Add orange juice and soy sauce; reduce by one-half.

  • 3

    Blend in lemon juice and basil.

  • 4

    Remove from heat; add tangerine sections.

Coating

  • 1

    Remove duck from marinade.

  • 2

    Wipe off excess marinade. Coat with cracked black pepper; sear in a cast iron skillet.

  • 3

    Reduce heat and cook 3-4 minutes or until desired doneness has been reached.

  • 4

    Cut breast into thin diagonal slices.

  • 5

    Remove tangerines from sauce.

  • 6

    Place 2 ounces sauce on plate. Arrange sliced duck on top of sauce.

  • 7

    Serve with Sweet Potato Hash browns and Snow Peas.

  • 8

    Garnish with tangerine slices and zest.