Pan Seared Duck Breast with Black-Eyed Pea Fritters and Caramelized Orange Sauce

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 4 duck breasts
  • Salt and pepper, to taste
  • Caramelized Orange Relish, recipe follows
  • Black-eyed Pea Fritters, recipe follows
  • Caramelized Orange Relish:
  • 1 teaspoon canola oil
  • 2 oranges, peeled and chopped
  • 6 ounces fresh cranberries
  • 1/2 cup orange juice
  • 1 cup sugar
  • 1 tablespoon chopped ginger
  • 1 teaspoon sage, chopped
  • 1 teaspoon mint, chopped
  • 1 teaspoon balsamic vinegar
  • Salt and freshly ground black pepper, to taste
  • Black-eyed Pea Fritters:
  • 1/2 pound dried black-eyed peas
  • 4 ounces onions, peeled and chopped
  • 1 tablespoon crushed red pepper flakes
  • 4 to 6 tablespoons water
  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped scallions
  • Salt and pepper, to taste
  • Sugar, optional
  • Vegetable oil, for deep frying
Directions

Preheat oven to 350 degrees. Heat a saute pan over medium heat. Season duck and place skin side down on hot saute pan and sear for about 5 minutes. Place pan into the oven and cook for 10 minutes more leaving duck on the skin side. When desired temperature is reached, remove from oven and let rest for 3 minutes. Keep warm. Serve with Caramelized Orange Relish and Black-eyed Pea Fritters.

Caramelized Orange Relish:

Heat oil in a saucepan over medium heat. Quickly sear the oranges until brown. Transfer to a bowl and chill. Place cranberries and orange juice in a food processor. Process for about 15 seconds or until evenly chopped. Place sugar, caramelized oranges, and ginger in a medium bowl. Stir in the cranberry mixture. Add sage, mint and vinegar. Season to taste with salt and pepper.

Black-eyed Pea Fritters:

Soak black-eyed peas in hot water for 30 minutes. Drain. Squeeze and remove skin. Combine peas, onions, pepper flakes, red bell pepper, scallions, salt and sugar in a food processor. Process until very smooth. Add 4 to 6 tablespoons of water if necessary. You should not feel any lumps when you rub mixture between your fingers.

In large pot heat oil to 325 degrees. Stir batter vigorously to remove air bubbles. Scoop up a spoonful of the batter and drop into the oil. Fry until golden, about 4 minutes per side. Drain on paper towels.

Yield: 4 servings


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