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

Total Time:
1 hr
30 min
30 min

4 servings

  • 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
  • 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

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Seared Duck Breast with Pomegranate Molasses

    Recipe courtesy of Anne Burrell