Breast of Duck with B&B Lime Sauce
Duck stock and liqueur balance the flavors in this sauce with just a hint of lime. Serve with rice or a salad.
Ingredients
Sauce
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1/4 cup Sliced Shallots
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1-1/4 cups B & B Liqueur
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1-1/4 cups Duck Stock (or Chicken Stock)
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1/3 cup Butter
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Juice of 1 Lime
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Salt and Pepper, to taste
Duck
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Salt and Pepper
Garnish
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Lime Wedges and Grated Lime Zest
Directions
Sauce
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1
Place shallots, B & B and duck stock in medium-size heavy saucepan. Cook over medium heat until reduced by half. Strain through fine mesh strainer, discard shallots and return liquid to pan. Bring to a boil, lower heat and cook until sauce is slightly syrupy. Add butter and beat until sauce is smooth. Add lime juice, salt and pepper, and stir well. Set aside and keep warm.
Duck Breast
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1
Preheat sauté pan over medium-low heat for 3 minutes.
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2
Score duck breast skin at 1/4-inch intervals, being careful not to cut into breast meat. Rotate breasts; score again making a crisscross pattern. Rub duck breast all over with salt and pepper.
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3
Cook breasts skin side down for about 8-12 minutes or until fat is rendered and skin is crisp and brown. Pour off rendered fat, turn breasts over and cook an additional 5-6 minutes or until internal temperature of 155 degrees F is reached. Place duck breast on carving board and let stand for 5 minutes. Final internal temperature should be 165 degrees F.
Plating
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1
Cut duck breast into thin slices across the grain. Arrange on serving plates. Reheat sauce, if needed, and spoon over duck. Garnish with lime wedges and grated zest. Serve immediately.
