“Old Fashioned” Duck Breast

“Old Fashioned” Duck Breast

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 2 duck breasts
• 8 Amarena cherries
• 1 navel orange
• 2 oz (60ml) triple sec
• 2 oz (60ml) wild turkey bourbon
• 1/4 cup (125ml) real maple syrup
• 1 cup (250ml) orange juice
• 1/2 cinnamon stick
• Micro sorrel leaves, for garnish
• kosher salt to taste

Method:

Preheat the oven to 400 F (204 C).

Season duck breast with salt and place in nonstick pan skin side down. Render duck on medium heat until the skin has started to crisp up, then place in the oven for about 6 min. Let duck rest for 10 minutes.

Remove fat from the duck pan and place pan back on high heat. First, flambé bourbon and triple sec in the pan. Then, add orange juice, cinnamon, and maple syrup and reduce until it starts to thicken.

Segment orange and char with a torch.

Slice and plate duck, pour over sauce, and garnish with oranges, cherries, and micro sorrel leaves.