Duck L’Orange with our Smoked Sea Salt Butter from Brandyn Baker @blackdog_bbq
Pan-seared duck breasts using our smoked sea salt butter. We add cold-smoked hickory sea salt into our creamy, slow-cultured butter to create a savory, smoky flavor with a slightly spicy finish that is a perfect complement to all your grilled goodies.
Ingredients
4 oranges, zested & julienned
3 T granulated sugar
1/4 C red wine vinegar
2 cups chicken stock
2 T cornstarch + 3 T port wine, mixed
1/2 cup port
2-3 T triple sec
Orange bitters to taste
2 T smoked sea salt @bannerbutteratl
2+ lbs duck breast @secondcityprime
Salt and pepper to taste
Steps:
1. Simmer zested orange for 15 minutes, drain, pat dry, and set aside.
2. Set grill to high. Meanwhile, scour the fat side and season duck with S & P. Once the grill is preheated, place a cast-iron skillet on the grill and add duck fat side down. Allow the duck to cook for ~20-25 minutes until a golden brown finish is noted, then flip. The duck is done when the IT registers 125-130 degrees depending on preference.
3. While the duck is cooking, combine sugar and vinegar over medium-high heat until a mahogany-brown syrup has formed. Remove from heat and add a 1/2 cup of chicken stock, stirring to break up the caramel iced mixture. Then add remaining stock, cornstarch mixture, and remaining zest. Simmer for ~5 minutes until clear and slightly thickened. Set aside.
4. Once the duck has finished, set it aside to carve. Pour duck fat into a container and store. Then, pour the remaining port into the skillet and boil down rapidly, scraping brown bits off the pan. Continue until ~2-3 T remain.
5. Strain wine reduction into the sauce base and simmer. Add triple sec and taste. Use orange bitters for correction if needed.
6. Just before serving, add the bitters and butter to the sauce and mix thoroughly. Pour sauce mixture over the carved duck and enjoy!
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