Iowa Spring-Summer 21 - 25

Duck à l'Orange

ADRIENNE HARDIN

Paul Durr, Owner/Chef

1½ ounces extra virgin olive oil
4 duck breasts
Kosher salt
Cracked black pepper
1 teaspoon minced garlic
1 teaspoon minced shallots
2 ounces cognac
3 ounces freshly squeezed orange
juice
3 ounces chicken stock
4 ounces cold unsalted butter
  Put 1 ounces of EVOO into cast iron
skillet and heat pan to approximately
350 degrees. Season both sides of the
duck breast with salt and pepper. Place
duck non-skin side down in a cast-iron
skillet, pan roast for 2 to 3 minutes,
turn the duck over, sear until duck skin
begins to brown. Take off heat and
pour rendered duck fat into a separate
glass container. Set duck aside.
  In a small saucepan, add the
remainder of EVOO and rendered
duck fat (reserve 1 tablespoon for
later). Turn burner to medium heat.
Add in minced garlic and shallots;
sauté until translucent. Pour in 1½
ounces of cognac (caution - cognac
will ignite). Before cognac burns off,
add freshly squeezed orange juice
and chicken stock and turn the burner
to medium-high heat. Bring sauce to a
boil, reduce heat, and let simmer for
4 to 5 minutes. Whisk in cold butter ½
ounce at a time until sauce thickens.
Add the remainder of the cognac.
  Peel oranges, slice into ½-inch thick
wheels. Heat a small sauté pan, add 1
tablespoon of rendered duck fat, place
orange slices into pan, and season
with salt and pepper. Sear until sugars
caramelized. Remove from heat.
  Finish cooking the duck in a
400-degree oven for 6 to 7 minutes
(internal temperature should be
between 135 to 140 degrees). Slice
the duck breast, arrange on a plate.
Ladle sauce on the duck and arrange
caramelized orange slices on the plate.

The Boozy Canary
Alex Philips

2 ounces fresh-squeezed orange juice
¾ ounce Cody Road bourbon (or
substitute other bourbon)
¾ ounce Courvoisier cognac (or
substitute brandy)
½ ounce Grand Marnier (or substitute
Cointreau)
½ ounce Aperol
2 dashes of orange bitters
¼ ounce simple syrup
½ of an egg white
  Put all ingredients into a shaker
with ½ cup of ice; shake vigorously
until frost forms on outside of shaker.
Strain into a martini glass. Garnish with
orange zest and a sprig of fresh thyme.

ADRIENNE HARDIN

delightfully
welcoming

Akashi city
Hyogo
product of japan
yonezawa
family,
distillers
since 1917
@hatozakiwhisky
Imported by Marussia Beverages USA
marussiabeveragesusa.com
Please Drink Responsibly

SPRING/SUMMER 2021 25
http://www.marussiabeveragesusa.com
Iowa Spring-Summer 21

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