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Duckfoot Ranch Smothered Duck

3 star rating
 

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Submitted by: mnr2648521

 

Here, duck cubes are cooked with bacon and onions and flavored with tangerine and fresh herbs. Serve over rice.
 

Ingredients

  • 2 whole duck breasts, cubed
  • 1 teaspoon freshly grated tangerine peel (set aside)
  • 2 tablespoons tangerine (or orange) juice
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground sage
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon celery salt
  • 2 tablespoons citrus-flavored olive oil
  • 1/4 pound bacon, diced
  • 1 large, white onion, chopped fine
  • 2 cups white Riesling wine
  • 1 pint whipping cream
  • 1 tablespoon freshly chopped basil
  • 1 tablespoon freshly chopped thyme
  • 4 cups cooked, white rice
  • 1/3 cup chopped, toasted hazelnuts

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Method

Heat oven to 350 degrees F. Sprinkle juice over duck cubes. In a large plastic bag, shake together the flour, sage, pepper and salt. Add duck (a handful at a time) and shake bag to coat duck cubes. Heat oil in a 3-quart Dutch oven. Add bacon and onion and fry for 2 minutes. Add the duck cubes to slightly brown. Remove from heat and stir in the wine and peel. Place into heated oven and bake for 30 minutes. Remove from oven and add cream, basil & thyme. Bake an additional 10 minutes, stirring occasionally. Serve over cooked white rice and sprinkle with toasted hazelnuts. *To toast nuts, rub between a tea towel to remove skin. Transfer to a cookie sheet and bake for 2-3 minutes (375 f.). When nuts are cool enough to handle, roughly chop.

 

Notes: This dish can be made ahead and re-heated. Any type of rice can be used in place of the white rice.

 

Number of Servings: 4

 

Submitted by: mnr2648521 ()

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