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Meat
Medium
4 Servings
Allergens 
No Allergens specified
2 Hours
Diets
No Diets specified
This was my first attempt at cooking duck. I thought it would be much more complicated than it really was. I was torn between going with a citrus or cherry sauce, so I just combined the two and it worked out great! A Food Fight Round 5 recipe
4 Pelleh duck breasts
seasoned salt, for sprinkling (I used Aromasong Zesty Citrus Salt)
1/4 cup finely diced shallot
2 tablespoons sugar
2 tablespoons rendered duck fat
1 (11-oz./310-g.) can mandarin orange segments, juice reserved
1 (15-oz./425-g.) can sweet cherries, juice reserved
3/4 cup reserved juice
1 tablespoon Gefen Cornstarch
pinch salt
1/4 cup Alfasi Cabernet Sauvignon or other red wine
2 pound (1 kilogram) baby potatoes
1 (7-oz./200-g.) package Pelleh Duck Cherry Sausage, sliced
Pelleh duck fat, to taste
salt, to taste
Preheat oven to 200 degrees Fahrenheit (95 degrees Celsius).
Clean duck breast and score the skin in a crisscross pattern. Season well with citrus salt.
Place duck, skin side down, in a cold frying pan. Turn on heat and slowly raise heat.
Fat will begin to melt around the duck. Pour some off and put it aside.
Cook duck until skin is browned and crispy. Flip over and cook for seven to eight minutes more. Transfer duck to oven and bake for another five minutes.
In the same frying pan, sauté shallot in reserved duck fat with sugar until it softens and starts to caramelize.
Combine cornstarch and 3/4 cup reserved fruit juice in a small bowl.
Add cornstarch slurry, salt, and wine to the caramelized shallot and continue to cook until thickened, about 15 minutes.
Parboil baby potatoes until fork tender and drain.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut potatoes in half and place on a baking sheet with the sausage. Toss with duck fat and salt to taste. Bake for 30–40 minutes.
Slice duck into 1/4-inch (1/2-centimeter) slices and serve over mixed greens with sauce on the side. Add potatoes for a complete meal.
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