Ingredients for Pan-Grilled Paillards of Duck

• 1 whole boneless Moulard duck breast* with skin (900g total), halved

• 2 cucharadas de agua

• 2 cucharaditas de sal

• 2 teaspoons ground ginger

• 1 cucharadita de pimienta negra

• 1 cucharadita de curry en polvo

• 1 teaspoon cinnamon

• 2 navel oranges, cut into 1/4-inch-thick slices

• una sartén de parrilla acanalada bien sazonada

Pull skin off duck and thinly slice skin, then cook skin with water in a 10- to 12-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and cracklings are browned and crisp, about 15 minutes. Drain in a sieve set over a bowl and reserve rendered fat. Spread cracklings on paper towels to drain.

Remove tender from underside of each breast half if attached and reserve for another use, then trim silver membrane from each breast half. Halve each breast half horizontally to make a total of 4 thin pieces. Gently pound each piece between 2 sheets of plastic wrap to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin.

Calienta la sartén de la parrilla a fuego moderadamente alto hasta que esté caliente pero no humeante.

While pan is heating, stir together salt, ginger, pepper, curry, and cinnamon in a small bowl. Sprinkle each duck paillard with 1/2 teaspoons spice mixture per side and lightly brush with some rendered duck fat. Grill duck, turning over once, 3 to 4 minutes total for medium-rare, then transfer to a cutting board and let stand, loosely covered with foil.

While paillards stand, lightly brush orange slices with some rendered duck fat, then sprinkle with remaining spice mixture. Grill orange slices, turning over once, until just warmed through and grill marks appear, about 1 minute total, then transfer with duck to a platter.

Season cracklings with salt and pepper and sprinkle over duck and oranges.

*Available at the butcher section of many supermarkets and D'Artagnan (800-327-8246).

Descargo de responsabilidad

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