Clark and Blake Brennan’s Royal B Restaurants
36178 Emerald Coast Parkway
Destin, Florida 32541
Phone: 850-269-1741
Chef Mark A Serice

SEARED BREAST OF DUCK WITH  ORANGE AND CABERNET REDUCTION SAUCE

Yield: 4

4 Breasts of Duck (domestic or wild) skin-on

Sea Salt

Cracked black pepper

3 bay leaves torn in half

12-14 oz of Orange and Cabernet reduction sauce

1. Season duck breasts with salt, pepper and bay leaves, chill for at least 1 hour
2. Place duck breast in a cast-iron skillet, skin side down over medium-low heat
3. When the majority of the fat has been rendered, remove from pan
4. Remove excess fat from the pan and reserve for another use
5. Turn heat to high and again sear the duck breast skin side down for 3-4 minutes
6. Turn breast and cook until rare/medium rare (2-4 minutes)
7. Serve with orange and Cabernet reduction sauce

 ( Orange and Cabernet Reduction Sauce)

2-750ml Bottles of Cabernet Sauvignon ( Shiraz may be substituted if using with lamb)

1-8oz jars of high quality orange marmalade

6 oranges zested and cut in half

Arrowroot or cornstarch slurry to thicken

1. Squeeze oranges into large saucepot
2. Add remaining ingredients except slurry and reduce by three-quarters
3. Add slurry to thicken until nape consistency
4. Strain through fine chinois