Duck A L’Orange
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:
- 1 Muscovy duck breast, placed on a wire rack over a tray in the fridge to dry out
- 4 parsnips
- 3 naval oranges, cut into segments
- 2 tbsp (30 ml) honey
- 1 cup (237 ml) heavy cream
- 6 tbsp (88.7 ml) butter, divided
- Salt to taste
- 4 sprigs thyme
- 2 small heads fennel with fronds attached
Method:
Score the skin of the duck breast. Place duck skin side down in a cold pan and set over medium heat. Sear the duck breast until it is cooked to medium rare, flipping towards the end. Add 2 tbsp (30 ml) butter and thyme sprigs to the pan and baste the duck breasts.
To make the parsnip puree, peel and dice the parsnip and place in a pot over medium heat. Add cream and cook until tender. Place in a blender, adding a small amount of cooking cream, and puree until smooth. Add 2 tbsp (30 ml) butter and puree again. Season to taste with salt.
In a saucepan over medium heat, add in orange juice and honey, reduce, and mount with 2 tbsp (30 ml) butter.
Quarter the fennel, season with salt, and sear the quarters in a pan with duck fat until golden.
Shave the other head of fennel and place in an ice bath.
Quarter the duck breast and plate with parsnip puree, seared fennel, shaved fennel, fennel fronds, and orange supremes.