Orange Duck (Breast) with Ohgave! Nectar

A recipe by Willem De Froy
Serves 4

This succulent duck breast a l’orange is seared, seasoned with pepper and salt, and topped with a glaze that has a rich yet mildly sweet taste. No need for oil or butter in this recipe since the skin renders enough fat that it isn’t necessary in cooking. The simple glaze is made from chicken stock, fresh orange juice, and sweet Ohgave! nectar, thus is has a perfect balance of salty, citrusy and sweet, which compliments the powerful flavor of duck. I know of many people who do not think they like duck, and to all of them I say, “Try this! You may just change your mind!”

4 fresh duck breasts with fat trimmed, skin left on
2 cups chicken stock (home made or store bought)
4 tablespoons Ohgave! nectar
2 cups freshly squeezed orange juice
White pepper and salt to taste

Heat a skillet till very hot and put all 4 duck breasts in it with skin down. Roast till brown. Allow the fat to render while slowly bringing heat source down a notch. Discard fat or save for later use. Leave skin side down; do not turn the meat over. Season the duck with a pinch of salt. Remove half cooked duck from skillet and reserve. Discard fat one last time. Heat skillet till just hot and sear duck breasts, meat-side down, for a couple of minutes and reserve. Still on high heat, add stock and reduce to a third of its volume. Add orange juice and reduce to a third of its volume. Add Ohgave! and slowly reduce heat while cooking down the sauce to a glaze consistency. Serve over sliced duck with roasted new potatoes and steamed buttered asparagus. Duck breast can be served medium rare, medium or well done.

Note:
If store bought stock is used, try a low sodium variety.
If stock is home made, only season after the first reduction.