Duck with Satsuma and Red Onion

Duck with Satsuma and Red Onion
Duck with Satsuma and Red Onion
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  1. 1 tablespoon olive oil
  2. 2 tablespoons unsalted butter, divided
  3. 2 (6-ounce) duck breasts
  4. 1 cup thinly sliced red onion
  5. 2 satsumas, thinly sliced
  6. 1 1/2 cups chicken broth
  7. 1/4 cup sherry
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon ground black pepper
  10. 1 1/2 cups hot cooked white rice
  1. In a large sauté pan, heat olive oil and1 tablespoon butter on medium-high heat until butter just begins to brown. Add duck, skin side down, and cook until skin is browned, about 4 minutes. Turn duck, add onion, and cook until onions are just soft, about 2 minutes. Add satsumas and chicken broth, and cover.
  2. Bring to a simmer, and cook until duck is medium-rare or until an instant-read thermometer registers 135º, 10 to 12 minutes. Remove duck, and increase heat to high. Add sherry, and boil until sauce thickens, about 12 minutes.
  3. Add remaining 1 tablespoon butter, salt, and pepper. Spoon rice onto plates, and top with duck. Pour satsumas, onions, and sauce over duck.
Louisiana Cookin


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