Duck with Preserved Lemons and Olives

Duck with preserved lemons and olives

Ingredients

  • 1

    12 Maple Leaf Farms Boneless Duck Breasts

  • 2

    1/4 Cup Duck Fat

  • 3

    1/4 Cup Duck Fat

  • 4

    1/4 Cup Minced Fresh Ginger

  • 5

    1/4 Cup Minced Garlic

  • 6

    1 Tsp Turmeric

  • 7

    1/4 Cup Flour

  • 8

    1 Gallon Duck Stock

  • 9

    2 Each 3-Inch Cinnamon Sticks

  • 10

    2 Bay Leaves

  • 11

    2 Tsp Kosher Salt

  • 12

    1/4 Tsp White Pepper

  • 13

    1/4 Tsp Red Pepper Flakes

  • 14

    1 Tsp Saffron

  • 15

    1/4 Cup Lemon Juice

  • 16

    1/2 Cup Preserved Lemon Rind

  • 17

    3 oz Large Green Olives, pitted and coarsely chopped

  • 18

    1 Cup Cilantro, coarsely chopped

Directions

  • 1

    Score skin, being careful not to pierce meat.

  • 2

    Sear duck breast on medium heat, skin side down until skin releases most of its fat.

  • 3

    Reserve fat. Place duck, skin side up, in hotel pans. Put aside.

  • 4

    In duck fat, saute onions, ginger and garlic until onions are translucent. Add turmeric and flour and cook for an additional 2-3 minutes.

  • 5

    Add duck stock, cinnamon, bay leaves, salt, white pepper, pepper flakes and saffron. Cook for 20 minutes.

  • 6

    Add lemon juice, preserved lemon, olives, and cilantro; cook for 10 minutes.

  • 7

    Take preserved lemon sauce off the heat and pour on top of semi- cooled duck breasts. Can be prepared ahead to this point.

  • 8

    Put duck and sauce into oven and re-heat until breast has internal temperature of 160°F. Take breast out of sauce and let rest for ten minutes, keeping the sauce hot.

  • 9

    Slice breast on the diagonal and spoon sauce over.

Reviews

What do you think of our recipe?
Rating Summary
5
0
4
0
3
0
2
0
1
0