Week 20 Featured Ingredient: Ugli Fruit
I've seen this fruit in the store and wondered what it was like. Now I know. It tastes just like an orange. This was a pretty good recipe. The duck fat was nicely rendered, and the potatoes were a tasty accompaniment. On a side note, I think this was the first time I've used watercress too.
Duck breast filets
salt and pepper
1 medium Ugli fruit, peeled and sliced
1/4 cup sugar
1 cup orange juice
1 teaspoon orange extract
small bunch watercress
Season the duck with salt and pepper. Heat a saute pan over medium heat for 3 minutes and then sear the duck filets, skin side down, for 10 minutes, covering pan. Transfer the duck to a baking sheet, skin side up, and bake at 400º for 15-18 minutes until internal temperature of duck reaches 160º.
White duck is cooking, poach the Ugli fruit slices in a small pot with the sugar, orange juice, and extract, and heat to reduce and thicken the sauce.
Arrange duck on a plate over the watercress, garnish with Ugli fruit slices, and pour some of the remaining orange sauce over duck if desired. Serve with potatoes.
Rosemary Red Potatoes
1 pound small red potatoes, quartered
1/2 small onion, coarsely chopped
1-2 tablespoons olive oil
1-2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon garlic salt
In a bowl, combine everything and toss to coat. Transfer to a foil-lined baking pan and baked, uncovered, at 425º for 25-30 minutes until potatoes are tender and browned.