Muscovy ducks are superior in taste, nutritional value, and have a lower fat content then their Pekin cousins. Muscovy ducks are higher in protein, lower in fat and lower in calories per lb than the Pekin duck. Muscovy duck not only outperforms the competition, it also compares very favourably to most other meats. By adding Muscovy duck to your diet, you not only add variety to your meals, you actually do something good for your health!
Single Duck Breast - 1lb avg $18.50
MUSCOVY DUCK BREAST
Muscovy Duck Breasts with Citrus-Honey Sauce
Ingredients
- Juice and zest of one large orange (about ½ cup juice)
- ½ cup Duck and Veal Demi-Glace
- 1 tablespoon orange marmalade
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- About 10 fresh kumquats, thinly sliced
- 2 Rohan Duck Breasts
- Salt & freshly ground black pepper
Preparation
1/ In a small saucepan, whisk together orange juice, demi-glace, marmalade, and honey. Heat over medium-high heat until mixture reduces by half. Stir in vinegar. Continue to cook down until sauce has thickened enough to coat the back of a spoon. Remove from heat and stir in kumquats. Keep sauce warm.
2/ Score the duck skin in a crosshatch pattern being careful to only cut through fat, not the meat. Season with salt and pepper. Heat a dry skillet over medium-high heat. Place the duck breasts skin side down and cook, until fat has rendered and skin is evenly browned. Turn breasts over and continue to cook until an instant-read thermometer inserted into the center of one breast reaches 140 degrees F, for medium-rare.
3/ Allow duck breasts to rest on a cutting board for 5-10 minutes before slicing and serving with the warm citrus-honey sauce.
