Guest CHEF G’S SEARED DUCK BREAST w/ SPICED ORANGE MARMALADE
I had a sudden craving for duck and fruit…so THIS happened! Seared duck breast is one of my all-time favorite foods, and it pairs really well with a sweet orange sauce. I hadn’t prepared a marmalade glaze in quite some time, so I amped it up a bit with fresh ginger, fennel, and cayenne pepper. The flavor was amazing.
And believe it or not, this is a very simple recipe.
Try it…you’ll love it…
BON APPÉTIT Y’ALL!
~Chef G
RECIPE INGREDIENTS:
- 4 duck breasts
- 16 oz orange marmalade
- 2 tblsp soy sauce or liquid aminos
- 2-3 fresh basil leaves, chopped
- 1-2 tsp freshly grated ginger
- 2 tsp fennel seeds
- 1 tsp cayenne pepper
- Sea salt (optional)
PREPARATION:
Pre-heat oven 350°F/190°C
Score the duck breast skin using a sharp knife in a criss cross pattern. Season skin with a little sea salt if desired. The soy sauce provides plenty of sodium.
Heat a large skillet over medium to med-high heat. Sear duck breast skin side down for 4 minutes until skin is golden brown. Turn and cook for another 2 minutes.
Mix remaining ingredients in a bowl and stir to combine. Spoon sauce on both sides of the duck breasts to coat. Cook in oven for about 8 minutes. Remove breasts from oven, transfer to plate, and allow to rest for a couple of minutes.
Slice, drizzle with remaining sauce, and serve hot.
Chef Derrill Guidry (Chef G), a recent transplant in Cincinnati, is a self-taught chef and native of SW Louisiana, where cooking and eating is a way of life. He began experimenting in the kitchen at about the age of 6…and has been doing so ever since. In his early teens Chef G began traveling abroad, experiencing the culinary cultures of many countries. He also traveled extensively while serving as a commissioned officer in the US Army, retiring in 2011 after 21 years of service. From 5-star restaurants in Hong Kong, to street vendors in Saudi Arabia, and even in bedouin tents in the desert surrounding the Pyramids at Giza in Egypt, Chef G has experienced many very unique foods and spices that helped him to develop a style of cooking that is sophisticated and refined, appetizing and appealing, yet not intimidating to even the choosiest eaters. He creates what can only be described as simple goodness.
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Chef G is currently working exclusively on developing and publishing his first cookbook, while exploring Cincy’s culinary scene.
CONTACT: thegspotculinary@gmail.com
BLOG: http://thegspotculinary.com
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