When sautéing breast of duck I prefer teal, pintail or wood
duck. Not only are they smaller in size, but are more tender as
well. The Orientals often use the marriage of duck with ginger and
sesame, so I thought that this would be the perfect marriage for
Louisiana birds as well.
- 8 teal or pintail breasts only
- 1/4 cup fresh squeezed orange juice
- 1/4 cup Steen’s Cane Syrup
- 1 teaspoon Soy Sauce
- 2 teaspoons cracked black pepper
- 1/8 pound butter
- 2 tablespoons sesame oil1 cup chicken stock
- 1 two-inch piece of ginger root peeled and julienned
- 1/2 cup sliced green onions
- 1 tablespoon chopped garlic
- 1 tablespoon julienned orange peel
- salt to taste
Rinse duck breast well under cold running water. Drain well and
place the breasts in a ceramic bowl along with the orange juice,
cane syrup, soy sauce and cracked pepper. Blend well and allow to
marinate at room temperature for two hours stirring occasionally.
In a large sauté pan melt half of the butter with the sesame
oil over medium high heat. Remove duck breasts and sauté
two to three minutes on each side or until duck breasts are medium
rare in the center. Remove and keep warm. Into the sauté
pan add chicken stock, remaining marinade from the bowl, ginger,
green onions, garlic, and orange peel. Bring to a rolling boil.
Reduce to simmer and cook three to five minutes. Cook until volume
is reduced to approximately one half cup then add the remaining
butter stirring constantly. Return the duck breast to the sauté
pan and heat two to three minutes, then serve. Salt to taste. The
duck breast should be sliced and served as an appetizer.