Grilled Canton Duck Cutlets with Orange Bourbon Sauce

Name: Grilled Canton Duck Cutlets with Orange Bourbon Sauce
Cuisine: French
Ingredients: ¾ cup ruby port; 1 tablespoon balsamic vinegar; 6 skinless duck cutlets (breast halves), tendons removed; 6 skinless duck cutlets (breast halves), tendons removed; ½ teaspoon grated orange rind; 1⅓ cups fresh orange juice; 1 tablespoon bourbon or scotch whisky; 1 tablespoon bourbon or scotch whisky; 1 tiny clove garlic, finely chopped; 1 tablespoon chopped fresh Italian parsley leaves; 1 tablespoon unsalted butter (optional); Salt; Pepper from the mill; 1 piece duck skin 2 inches square or 1 tablespoon unsaturated oil of your choice; 1 piece duck skin 2 inches square or 1 tablespoon unsaturated oil of your choice; ½ cup duck or chicken stock of your choice or water; ½ cup duck or chicken stock of your choice or water; ½ cup duck or chicken stock of your choice or water

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe can also be used for butterflied quail. Keep the duck legs to bake or prepare confit with them; stock can be made with the carcass and the fat can be rendered to cook confits. Keep one small piece of skin to rub on the grill. Use 5½ to 6-pound regular ducks ordered from a butcher.

Ingredients

¾ cup ruby port
1 tablespoon balsamic vinegar
6 skinless

Europe
France
Main course

Method

Mix the port and vinegar together in a small saucepan over high heat, reduce to 2 small tablespoons of thick glaze, and cool. Set the cutlets on a rack and brush the glaze thinly over all sides. Let stand at room temperature for 30 minutes, covered with a tent of aluminum foil.

Without washing the saucepan in which the port and vinegar were reduced, add to it the orange rind and juice a