Blood Orange Duck and Asian-Themed Potatoes
Pairs Well With
Duck Ingredients
- 1 tablespoon olive oil
- 1 clove garlic
- 1 shallot, minced
- Juice of 2 blood oranges and 2 pieces of rind (½ inch by 2 inches)
- 1-inch piece of ginger
- 1 teaspoon soy sauce
- ½ cup pinot noir
- 2 duck breasts
- 1 teaspoon Chinese Five-Spice powder
- Salt and pepper to taste
Preparation
While the potatoes are baking, you can prepare the duck. Make sure the breasts are dry. Score the skin (just the fatty part) in a crisscross pattern. Sprinkle the breasts with the Chinese Five-Spice powder, salt and pepper. Heat a skillet over medium-low heat and sear skin side down. When the skin is golden brown and crisp (about 8 minutes), drain fat. Turn the heat to high and cook one minute more. Remove from heat and keep warm.
In the same pan, heat the olive oil and cook shallots and garlic until soft. Pour in the wine, soy sauce and blood orange juice, and toss in ginger. Cook over medium heat until the sauce is syrupy (about 15 minutes). Serve with potatoes and steamed, buttered asparagus.
Potatoes ingredients
- 1 pound fingerling potatoes
- 1 onion, cut into slivers
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 bay leaves
- 3 sprigs thyme
- Salt and pepper to taste
- 3 tablespoons low-fat mayonnaise
- 1 tablespoon crushed nori
- 2 tablespoons minced scallions
Preparation
Coat potatoes with olive oil. Season with salt and pepper and add bay leaves and thyme. Roast in the oven at 400 degrees for about 1 hour or until tender. When cooked, scatter mayonnaise over the potatoes and sprinkle with nori and scallions.
