Broiled Duck Breasts with Orange Chipotle Sauce

Broiled Duck Breasts with Orange Chipotle Sauce
Photo by Mikkel Vang

Ingredients

  • 1 tablespoon canned chipotle chiles in adobo
  • 1 3- to 4-inch cinnamon stick
  • ¼ cup fresh lime juice
  • 3 1-lb boneless Muscovy duck breasts with skin or 6 (7- to 8-oz) Long Island (also called Pekin) duck breast halves with skin
  • 1 instant-read thermometer
  • ½ teaspoon black pepper
  • 1 ½ teaspoons salt
  • + 4 more ingredients
    • 2 ½ cups fresh orange juice
    • 3 tablespoons maple syrup (preferably dark amber or Grade B)
    • 2 whole cloves
    • 1 teaspoon salt

Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils. Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler ...

View full recipe at Epicurious

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