Recipe: Roasted Duck Breast with Orange-Ginger Dipping Sauce

March 17, 2013 · 10 comments

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Duck is one of the most savory and succulent dishes I have ever eaten. This is a real treat for a special dinner, especially for someone who loves full-flavored, fatty foods. Duck has a lot of good fat — so be prepared to be in fat heaven when cooking this dish.

Interestingly, duck farms were abundant on Long Island during the 1900’s. In the 1960’s duck farms could be found on almost all the freshwater streams on eastern Long Island. In the early 1950’s. about 70 farms on Long Island produced about 2/3 of all the ducks eaten in the United States. The duck breeding industry was as important to the Long Island economy as the fishing industry.

Flanders Duck

Duck was so much a part of life on Long Island — duck farmer, Martin Maurer built a building in the shape of a duck to advertise his duck business. Today, after several moves, The Big Duck sits in the Sears-Bellow Pond County Park in Flanders. It was built in 1930-1931 and was originally used as a retail outlet to sell eggs and duck. Every December it is decorated for the holiday season and is now a visitor center.

At the present time the industry has declined and there are few farms left. Several factors contributed to the decline. Primarily, the federal, state and local governments implemented animal waste pollution control programs to prevent effluent from directly discharging into bodies of water. Apparently, raising the ducks was polluting the local waterways. Essentially, the farms had to start to treat the waste and the local waters and this was too costly for them. Some of the farms moved to the mid west where the environmental regulations were not as stringent.

I guess, just like factory farms for chickens and other livestock, they have factory farms for ducks. I bought my duck breasts from my farmer where he has wild ducks roaming his property. There is also a company that raises ducks sustainably.

Roasted Duck Breast with Orange-Ginger Dipping Sauce

Ingredients

Equipment

  • Large fry pan that is oven safe
  • Sharp knife
  • Pot for the dipping sauce

Instructions

  1. Preheat the oven to 400 degrees F
  2. Clean the duck breasts and pat dry
  3. Score lines across the fat 1/2 inch apart, taking care not to cut into the meat
  4. Score lines across in the other direction for a checkerboard pattern
  5. Season the breast with the ground spices above
  6. Heat the fry pan to medium (#4) and place the breasts fat side down
  7. Cook for 6 minutes or until the fat is browned
  8. Turn the breasts over and place in the 400 degrees oven for 10 – 12 minutes for medium rare or 16 – 18 minutes for medium if the breasts are 1 inch thick. Adjust cook time to thickness of breast.
  9. Taking care to use an oven mitt, remove the pan (it will be hot) and place the breasts on a plate to rest
  10. While they are resting make the dipping sauce
  11. When the dipping sauce is ready, slice the breast into thin slices with a sharp knife

Ingredients for the Dipping Sauce

  1. 1/2 cup chicken stock (how to make chicken stock) (where to buy chicken stock)
  2. 1 small onion diced
  3. 1 teaspoon minced fresh ginger
  4. 2 teaspoon orange rind (if fresh use an organic orange)
  5. 1 tablespoon coconut aminos (where to buy)
  6. 1 tablespoon honey
  7. 1 teaspoon sea salt

Instructions for the dipping sauce

  1. Remove some of the fat from the pan into a coffee filter in a jar to save
  2. Place the pan on the stove and saute the onions in the remaining fat until soft
  3. Add in the ginger and heat up
  4. Add in the stock, orange rind coconut aminos, honey and salt and mix together
  5. Using an immersion blender puree the sauce
  6. Serve in a small bowl along with the duck breast

An alternative dipping sauce is simply the fat left in the pan. It is delicious and is a healthy fat. If you don’t use up all the fat for dipping, pass it through a coffee filter into a small jar and keep for some other cooking use.

Prep Time: 10 minute
Cook Time: 18 minutes
Yield: 2 breasts of 1 pound each can feed 3 – 4 people

This post is shared at: Slightly Indulgent Tuesday, Traditional Tuesday, Hearth & Soul Hop, Real Food Wednesday, Full Plate Thursday, Pennywise Platter, Fresh Bites Friday, Fight Back Friday, Foodie Friday, Food on Friday

 Photo Credit: Long Island Duck in Flanders LI

 

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{ 8 comments… read them below or add one }

1 Diane Balch March 22, 2013 at 7:38 pm

Really interesting about the history of duck farming. I love duck and even my kids do. Though I rarely cook it. Your dipping sauce sounds fantastic. I love the combination of flavors.

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2 Adelina Priddis March 22, 2013 at 10:59 pm

I’ve only tried Duck once and it was one my brother shot. There wasn’t much meat on it, so I only got a small piece, but it was pretty good. The orange ginger sauce sounds delicious. Thanks for sharing on Foodie Friday.

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3 Miz Helen March 23, 2013 at 1:28 pm

This is a lovely presentation for your Roasted Duck and Dipping sauce. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

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4 April @ The 21st Century Housewife March 25, 2013 at 11:21 am

What a wholesome and delicious dish. Although I don’t eat duck, my husband would love this, and I would definitely use this dip with pasture raised chicken or pork too. Love the orange and ginger flavours in it!

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5 cursor system March 27, 2013 at 2:04 pm

I really enjoyed your artticle. I will try to prepared the duck breast. Anytime I can locate a duck. Thanks

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6 Diane Balch March 29, 2013 at 8:26 am

Just wanted you to know that your recipe is being featured on Foodie Friday today. I will be pinning and tweeting it too this week.

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7 Carole April 11, 2013 at 10:42 pm

Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using duck or other game birds. I do hope you link this in. This is the link . It would be great if you checked out some of the other links – there are some good ones already. Cheers

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8 Carole April 12, 2013 at 7:08 pm

Thanks for linking up with Food on Friday. Love the orange/ginger combo for the duck. I hope to see you again soon. Cheers

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