Mandarin, Meyer Lemon and Balsamic Glazed Duck Breasts | Around Our RGB Table

RGB Mandarins and Meyer Lemons

In Spring of ’09, Mr. RGBistro and I snuck out of the country and had a little rendezvous in the South of France. Maybe it was the thrill of being in a new relationship, or the fact that we were in. the. South. of. France… but regardless, that trip was magical from beginning to end.  

In a little town called Jonquerettes (near Avignon), we stayed at a beautiful Bed and Breakfast with gracious hosts Elisabeth and Philippe. Each morning over a breakfast of croissants, yogurt and cereal, Elisabeth sat down with us and gave us suggestions on where to go or what to do with the day.  

On one such evening, we were directed to a nearby town called Iles-Sur-La-Sorgue for dinner. After finding the restaurant tucked away off the main road, we were seated in the garden near a bed of roses, fountains and cherubs. Dinner was a prix fixe offering prepared by the chef, and if I recall correctly, we also ordered a bottle of Sancerre.

For three whole hours (and perhaps more), we were whisked away into the world of classic Provençal cuisine. Succinctly put, dinner was outstanding. It was wholesome and hearty without being overdone. And we ate every morsel.

One could only imagine how thrilled we were when we happened across Dorie Greenspan’s new book: Around My French Table. The simple, rustic recipes tucked between full-pages of soft-lit photography took us back to that enchanting trip, and we’ve thoroughly enjoyed recreating those meals when we need to relive our rendezvous.

On page 228 of Around My French Table, Dorie talks about the beauty of a home-cooked duck breast… then goes on to say that it can be done in 20 minutes flat. So this season, we’ve done just that – taking 20 minutes to sear a good duck breast, and subbing for ingredients we have in the RGB garden. At the moment, we’re picking up mandarins, Meyer lemons, and garden thyme that haven’t yet frosted. 

For just a moment, we were back in Provence… which can only mean one thing: butterflies.

 [K]

What meal is taking you back this season?

 

Mandarin, Meyer Lemon and Balsamic Glazed Duck Breasts... served with side of mashed potatoes, smashed cauliflower and braised RGB garden fennel.

Mandarin, Meyer Lemon and Balsamic Glazed Duck Breasts

~

~ Serves 2 ~

~

~ Ingredients ~

• 1 Mandarin
• 1 Meyer lemon
• ½ tablespoon balsamic vinegar
• 1 sprig fresh thyme
• 1 small bay leaf
• 2 small duck breasts (about 12 oz. total)
• Grind of salt and pepper

~

~ Preparation ~

Preparation Time: 30 minutes

1. Zest Mandarin and half of Meyer lemon; pour into small 1-cup prep bowl. Juice Mandarin and one half of the Meyer lemon; add to prep bowl. Add balsamic vinegar. Stem sprig of thyme and add in thyme leaves. Add in bay leaf.
2. Using the point of a sharp knife, score the duck skin a crosshatch pattern (about 3 scores per inch), cutting deeply into the later of fat but taking care not to nick the meat. Season both sides of the breasts with salt and pepper.
3. Heat a Dutch oven (to prevent splatter) over medium-high heat. When a few drops of water sprinkled into the pot dance and evaporate quickly, put the breasts in the Dutch oven skin side down – stand away, because the fat will splatter. Cook for about 3 minutes, or until the skin is brown and crisp. Turn the pieces over and cook for 1 more minute for very rare breasts, which will cook a tad more during their rest in a foil tent.
4. Lift the breasts out of the pot and onto a sheet of aluminum foil. Seal the breasts loosely in foil and put them aside to rest and finish cooking.
5. Pour (and reserve for another use) all but half of one tablespoon of the fat from the pot and put the pot over medium heat. When the fat is warm, whisk in juice and vinegar mixture, as well as the duck juices that have accumulated in the foil packet, and cook, whisking until reduced by one half. Remove bay leaf, return the breasts to the pot and reheat them for a few seconds on each side to coat.
6. Slice the duck and served drizzled with the sauce.

Nutrition content per serving: 224calories, 0g carbs, 28g protein, 12g fat, 0g fiber

Cost per serving: $9.00- $12.00

Source: Rustic Garden Bistro. Inspired by p. 229 of Around My French Table, by Dorie Greenspan (2010).

Mandarin, Meyer Lemon and Balsamic Glazed Duck Breasts

Tagged as: Duck, Mandarin, Meyer lemon