Cajun Seared Duck Breast with Cranberry Orange Glaze served with Citron Risotto & Tuscan Spinach
(Serves 6)Courtesy of Chef Duke LoCicero of Café Giovanni
Cranberry Orange Glaze:
2 medium shallots (chopped roughly)3 large stems of thyme1 cup red Burgundy wine1 cup dry white winePlace all ingredients and reduce, then add the following:
23 ounces cranberry juice16 ounces orange juice6 ounces pineapple juice1/2 cup granulated sugar1/2 cup raspberry pureeReduce until it coats the back of a spoon
Citron Risotto:
1 medium onion, finely chopped2 Tbs. extra virgin olive oil6 medium basil leaves, finely chopped1 lb. Arborio rice8 cups chicken stock2 lemons, zest and juiceIn a saucepan, sauté the onions until transparent; add basil, rice, and chicken stock. Bring to a boil. Add zest of lemon and lemon juice, and then remove from heat. Cover and let stand until desired thickness. Season to taste.
Tuscan Spinach:
1 lb. cleaned fresh spinach6 Tbs. shaved garlic6 Tbs. pimento, chopped8 Tbs. olive oillemon-peppersugarIn a sauté pan, heat olive oil. Add garlic and pimentos. Season to taste with lemon-pepper and sugar.
Cajun Seared Duck Breast:
6 duck breastsScore the duck fat in a crisscross pattern. Heat a large sauté pan. Place the duck breasts skin side down. Render duck breast in own fat, approximately 1 to 2 minutes. Finish in 450 degree oven for about 20 minutes, or until the internal temperature reaches 160 degrees. Remove duck breasts from pan. Serve atop Tuscan spinach, and top with cranberry orange glaze. Serve with citron risotto.
