Duck a’ L’Orange Recipe

Recipe originally from ducks.org
Photos by Woody Woodliff

This recipe is best with teal. Teal rank at the top of many lists of best-eating ducks. These diminutive fast fliers are one of the few ducks that can be cooked whole rather than in parts. However, this twist on a classic recipe features teal breast fillets over orange slices and basil leaves.

Teal Á L’Orange

Prep Time: 10 mins
Cook Time: 25-30 mins
Total Time: 45 mins
Servings: 4 people

Ingredients

  • 12 teal breast fillets, preferably with skin intact
  • Kosher salt and freshly ground pepper
  • 1/2 cup chilled butter, cut into small pieces
  • 1/4 cup orange liqueur
  • 12 orange slices
  • 12 basil leaves

Marinade

  • 3 tablespoons orange juice concentrate
  • 1/4 cup sugar
  • 1 cup dry white wine
  • 1/4 cup cider vinegar
  • 2 tablespoons orange marmalade
  • 3 tablespoons olive oil

Instructions

Step 1 Season the teal breast fillets liberally with salt and pepper. Combine the marinade ingredients and whisk to blend. Place the teal and marinade in a resealable plastic bag. Toss to coat evenly and place in the refrigerator for 6 to 12 hours. Remove the teal from the marinade and pat dry.

Step 2 Heat 1/4 cup of the butter in a large skillet over medium-high heat. Place the teal fillets in the skillet, skin side down, and cook them until the skin is lightly browned and crisp, about 3 minutes. Flip them over and cook the other side for 2 minutes for medium-rare—or longer to desired doneness. Remove the teal and keep them warm.

Step 3 Remove the skillet from the heat and set it away from any open flame. Slowly add orange liqueur to the skillet, but use caution—adding alcohol to a hot skillet may cause it to ignite. Please keep yourself and anything flammable away from the skillet, adding the liquid slowly and carefully.

Step 4 Place the skillet over medium heat and reduce the liquid by half. Remove from the heat and whisk in remaining butter until smooth. To serve, arrange 3 orange slices and 3 basil leaves on each plate, then top with teal fillets, pan sauce, and caramelized onions.