Duck Breast with Two Orange Purées Recipe

Ingredients:

2 duck breasts
2 medium-sized oranges
1/2 cup heavy cream
2 tablespoons unsalted butter
2 cloves garlic, finely minced
Salt and freshly ground black pepper
2 sprigs fresh thyme

Instructions:

Preheat oven to 375°F. Using a sharp knife, score the skin of the duck breasts diagonally making sure not to cut into the flesh. Season the duck breasts with salt and pepper on both sides.
Heat a cast iron skillet over medium heat. Add the duck breasts, skin side down, and cook for 7-8 minutes until the skin is golden brown and crispy. Flip the duck breasts and cook for another 3-4 minutes. Add garlic and thyme to the skillet and baste the duck breasts with the rendered fat. Push the skillet into the oven and bake for 7-10 minutes until the internal temperature of the meat reads 135°F for medium-rare. Remove the skillet from the oven and let the duck breasts rest for 5-7 minutes before slicing them thinly.
For the orange purées, juice one of the oranges and reserve the juice. Peel the other orange and cut it into small chunks. In a small saucepan, melt the butter over medium heat. Add the orange chunks, salt, and pepper. Cook for 3-4 minutes until the oranges are slightly caramelized. Remove the oranges from the heat and allow them to cool for 2-3 minutes. Pour the oranges and cream into a food processor and blend until smooth. Season with salt and pepper to taste. In another small saucepan, add the orange juice and cook over medium heat until reduced by half. Drizzle the orange reduction over the sliced duck breasts and serve with the orange purées.

Verdict:

This gourmet duck breast recipe with two orange purées is a delicious and unique dish that is perfect for a special occasion. The crispy skin on the duck breasts pairs perfectly with the tangy flavors of the orange purées. The addition of thyme and garlic creates an irresistible aroma, making this dish an instant crowd-pleaser.

Serving Suggestions:

Serve the sliced duck breasts with the orange purées on the side. Garnish with chopped thyme or orange zest for an extra pop of flavor. This dish pairs well with a light salad dressed in a citrus vinaigrette and a glass of your favorite red wine.