I’ve decided to start experimenting with preparing duck. Duck is actually very popular as a meat in France. Definitely more popular than chicken in some areas. I went to one of my local grocery stores here in Aix, and picked up some duck breast slices. The first night I cooked it, I was not real pleased as it came out a little too dry. So I tried again, and was much more pleased with my second attempt. The second time, they had 24 hours to marinate instead of just 3 hours. Also, I sautéd the duck for a shorter period of time (1 minute instead of 2 minutes) and made a sauce to go on the duck afterwards. Also, I served it with couscous instead, which I think complemented the duck quite well.
You will need:
- Duck breast slice(s).
- Fresh ginger.
- 1 Fresh orange.
- Fresh arugula
- Fresh tomato
- Fresh garlic
- Olive Oil
- Raspberry vinaigrette
- Herbs of provence (optional).
First I took the duck breast slices that were about 1/2 inch thick and marinated them. Get a medium size mixing bowl, and for each duck breast:
- Add about 2 tablespoons of olive oil.
- Add 1 tablespoon of raspberry vinaigrette.
- Add teaspoon of herbs of provence. (You can also use basil and thyme as well as lavender (optional) and savory (optional) leaves if you have them instead of the mixture).
- Add teaspoon of salt.
- Add a teaspoon of orange peel zest (tiny bits of orange peel.). The best way to get this is to take a fresh orange and carefully grate the outer orange part of the peel with the grater.
- Add a teaspoon of ginger zest (use a grater).
- Put the duck breast into this mixture.
After you have put the duck into the mixture above, you can either leave it in the bowl, or put it in a refrigerator bag (along with the mixture). If you leave it in the bowl, mix it a few times throughout the day if you have multiple duck breast. I like the bag because it seems to marinate it better. Put the duck into the refrigerator for at least 24 hours to marinate.
When you are ready to cook the duck, you will want to make the sauce that we will put on it after it has been cooked. For each duck breast mix the following in a small bowl:
- 2 tablespoons of honey.
- 1 teaspoon of fresh ginger zest.
- 1 teaspoon of orange peel zest.
- 2 tablespoons of crushed pistachios.
- 1 teaspoon of olive oil.
Mix the above mixture and set aside to use after the duck is sautéd.
Too cook the duck, take each breast and slice it into two long strips.
Get a a skillet and add some olive oil to it.
Sauté two cloves of garlic (per person). Just sauté them until they are showing some light brown and white. (If you want, you can cook the garlic in a microwave for 10 seconds first). Set them aside.
Next, cook the duck on high heat in the skillet, on each side for 1 minute. Remove the duck and set it aside on a covered plate to keep it warm. Put the couscous into the skillet and warm it (while stirring it) for about a minute.
Place the couscous on the plate. Take a handful of arugula (you can also used mixed baby greens), and place it down the center of the couscous. Take the duck and place a pice on each side of the arugula – just barely overlapping it and on top of the couscous. Take a spoon and spread the sauce we made before over the duck. If you have extra, put it in one or two spots on the side of the plate.
Add the garlic cloves to the plate and a tomato and orange slice. Serve and enjoy!