Crispy Long Island Duck Breast Grand Marnier

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By Daniel Scannell, CMC, executive chef, La Gorce Country Club, Miami Beach, a member of ACF National Chapter Serves 4 Crispy Duck: 1 Whole Duck 1/2 Orange 1 Sprig Thyme 1 Clove Garlic 3 t Kosher Salt 2 t Freshly Ground Pepper Red Cabbage: 8 Slices Bacon – diced 1 C Onions – shaved 2 Granny Smith Apples – peeled, cored and shaved 1 Large Head Red Cabbage 1 T Fresh Ginger – peeled, grated 2 C Cabernet Sauvignon Wine 2 C Red-wine Vinegar 1 C Sugar 1 C Red Currant Jelly 1 sachet (made with 6 whole cloves, 1 bay leaf, 6 peppercorns, 1 cinnamon stick and 10 juniper berries) 2 t Kosher Salt 1 t Freshly Ground Pepper Mustard Spaetzle: 6 oz All-purpose flour 2 Large Eggs – lightly beaten 3 oz Milk 1 Kosher Salt 1/2 t Ground Black Pepper 1/2 t Nutmeg – freshly grated 1 t Dijon Mustard 1 t Whole-grain Mustard 1 T Chives – Fresh & minced 2 T Unsalted Butter Juice of 1 lemon 1 T Flat-leaf Parsley – chopped Orange Sauce: 1 qt Fresh Orange Juice 1/4 C Grand Marnier 2 t Unsalted Butter Salt & Freshly Ground Pepper, to taste Finish and Serve: OrangeSegments To make CrispyDuck: Preheat oven to 425°F. Cut off neck and/or neck fat from duck; set aside. Stuff duck cavity with orange half, thyme and garlic; sprinkle inside with a teaspoon of salt and a teaspoon of pepper. Tie legs of duck together with butcher’s string. Use meat fork to poke duck all over to help fat render off from skin. Sprinkle duck with remaining salt and pepper. Remove skin from neck; place it on rack set into roasting pan. Place duck on top of skin (this will help keep duck from sticking to the rack). Roast duck for 30 minutes. Lower oven temperature to 325°F; continue roasting duck for about 2 more hours. Remove from oven; let duck rest for 1 hour; debone duck; reheat in a 375°F oven for 15 minutes to crisp skin. To make Red Cabbage: Heat large, deep sauté pan over medium heat; cook bacon until lightly browned. Add onions and apples; cook for 2 minutes. Mix in cabbage and ginger. Stir in remaining ingredients; bring to a boil. Reduce heat, cover pan; cook until cabbage is tender and liquid has been reduced to light syrup; boil uncovered to reduce liquid if necessary. Remove cabbage from heat. Discard sachet. Serve immediately, or cool rapidly, refrigerate; reheat as needed. To make Mustard Spaetzle: In large mixing bowl, stir together flour, eggs, milk, salt, pepper, nutmeg, mustards and chives until well mixed. Set aside to rest for 15 minutes. Fill 4-quart pot half full of salted water; bring to a rolling boil. Have bowl of ice water ready. Working in batches, place some späetzle dough on marble tile; use 10-inch pallet knife to scrape off bits of it into boiling water (or run dough through späetzle machine). Stir water frequently and gently; if using a pallet knife, stir with knife to keep dough from sticking to it. Cook späetzle until it floats; remove it from boiling water with slotted spoon; transfer it to ice water to cool. Transfer to paper towels to dry. When ready to serve, sauté späetzle in butter until just browned; add lemon juice and parsley; serve hot. To make Orange Sauce: In stainless-steel saucepan, heat orange juice over medium heat until it is consistency of maple syrup. Add Grand Marnier. Remove from heat; whisk in butter. Season with salt and pepper; keep warm. To finish and Serve: Place portion of duck and späetzle on each plate. Pool some orange sauce around duck; garnish with orange segments. Serve with cabbage on side.

Crispy Long Island Duck Breast Grand Marnier

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Crispy Long Island Duck Breast Grand Marnier taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

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  1. By Daniel Scannell, CMC, executive chef, La Gorce Country Club, Miami Beach, a member of ACF National Chapter Serves 4 Crispy Duck: 1 Whole Duck 1/2 Orange 1 Sprig Thyme 1 Clove Garlic 3 t Kosher Salt 2 t Freshly Ground Pepper Red Cabbage: 8 Slices Bacon – diced 1 C Onions – shaved 2 Granny Smith Apples – peeled, cored and shaved 1 Large Head Red Cabbage 1 T Fresh Ginger – peeled, grated 2 C Cabernet Sauvignon Wine 2 C Red-wine Vinegar 1 C Sugar 1 C Red Currant Jelly 1 sachet (made with 6 whole cloves, 1 bay leaf, 6 peppercorns, 1 cinnamon stick and 10 juniper berries) 2 t Kosher Salt 1 t Freshly Ground Pepper Mustard Spaetzle: 6 oz All-purpose flour 2 Large Eggs – lightly beaten 3 oz Milk 1 Kosher Salt 1/2 t Ground Black Pepper 1/2 t Nutmeg – freshly grated 1 t Dijon Mustard 1 t Whole-grain Mustard 1 T Chives – Fresh & minced 2 T Unsalted Butter Juice of 1 lemon 1 T Flat-leaf Parsley – chopped Orange Sauce: 1 qt Fresh Orange Juice 1/4 C Grand Marnier 2 t Unsalted Butter Salt & Freshly Ground Pepper, to taste Finish and Serve: OrangeSegments To make CrispyDuck: Preheat oven to 425°F. Cut off neck and/or neck fat from duck; set aside. Stuff duck cavity with orange half, thyme and garlic; sprinkle inside with a teaspoon of salt and a teaspoon of pepper. Tie legs of duck together with butcher’s string. Use meat fork to poke duck all over to help fat render off from skin. Sprinkle duck with remaining salt and pepper. Remove skin from neck; place it on rack set into roasting pan. Place duck on top of skin (this will help keep duck from sticking to the rack). Roast duck for 30 minutes. Lower oven temperature to 325°F; continue roasting duck for about 2 more hours. Remove from oven; let duck rest for 1 hour; debone duck; reheat in a 375°F oven for 15 minutes to crisp skin. To make Red Cabbage: Heat large, deep sauté pan over medium heat; cook bacon until lightly browned. Add onions and apples; cook for 2 minutes. Mix in cabbage and ginger. Stir in remaining ingredients; bring to a boil. Reduce heat, cover pan; cook until cabbage is tender and liquid has been reduced to light syrup; boil uncovered to reduce liquid if necessary. Remove cabbage from heat. Discard sachet. Serve immediately, or cool rapidly, refrigerate; reheat as needed. To make Mustard Spaetzle: In large mixing bowl, stir together flour, eggs, milk, salt, pepper, nutmeg, mustards and chives until well mixed. Set aside to rest for 15 minutes. Fill 4-quart pot half full of salted water; bring to a rolling boil. Have bowl of ice water ready. Working in batches, place some späetzle dough on marble tile; use 10-inch pallet knife to scrape off bits of it into boiling water (or run dough through späetzle machine). Stir water frequently and gently; if using a pallet knife, stir with knife to keep dough from sticking to it. Cook späetzle until it floats; remove it from boiling water with slotted spoon; transfer it to ice water to cool. Transfer to paper towels to dry. When ready to serve, sauté späetzle in butter until just browned; add lemon juice and parsley; serve hot. To make Orange Sauce: In stainless-steel saucepan, heat orange juice over medium heat until it is consistency of maple syrup. Add Grand Marnier. Remove from heat; whisk in butter. Season with salt and pepper; keep warm. To finish and Serve: Place portion of duck and späetzle on each plate. Pool some orange sauce around duck; garnish with orange segments. Serve with cabbage on side.

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