Check Rates

Don’t you wish that you could eat at Azurea restaurant all of the time? For those of you who can’t jet off to our restaurant whenever you get a craving for Chef Ted’s delicious cuisine, we present his highly coveted Indian River Citrus Marinated Duck Breast recipe. All that’s missing is a view of the Atlantic Ocean.


Bon appétit.


Indian River Citrus Marinated Duck Breast

Yield 4 Servings




Duck Marinated


Qty                  Product

4ea                   Duck Breast

1T                   Whole 5 Spice

1T                   Pink Pepper Corn

4 sprigs           Fresh Thyme

2T                   Vegetable Oil

1ea                   Orange zest

1ea                   Lemon zest



  1. Place all ingredients in a Ziploc Bag and let marinate overnight.
  2. The day of preparation, heat up a sauté pan until hot. Place the duck breast skin-side down on the pan and sear the skin till golden brown.
  3. Flip the duck breast over and place in preheated oven at 350 degrees for about 5-8 minutes
  4. Pull the duck breast out of the oven and let rest for 5 minutes before slicing so that it remains moist.


Collard Greens


 Qty                                             Product

 1 large                                      Onions (diced)

8 strips                                      Bacon

1T                                             Garlic (minced)

4lb                                            Collards Greens

3 quarts                                     Chicken Broth

2 cups                                       White Wine

2 cups                                       Heavy Cream

To Taste                                   Salt & Pepper

8 ounces                                   Duck Confit (available at a local exotic food store)


Collard Greens


  1. Cook bacon in a saucepot first to release its delicious fat and flavor.
  2. Sauté onions in pan until onions are tender.
  3. Add garlic. Once you smell the wonderful aroma of garlic, deglaze the pot with white wine and chicken broth.
  4. Add the collard greens and season lightly. Cover and let cook on medium low heat for 30 minutes or until tender and liquids have reduced by 75%.
  5. Add cream and duck confit and cook for about 5-10 minutes.
  6. Season to desired taste.


Cranberry Ginger Preserve


 Qty                                                      Product

 1 lb                                               Cranberries

¼ cup                                           Ginger (grated fresh)

2 each                                           Shallots (diced)

1cup                                              Sugar

2 cups                                           Cranberry Juice

1 each                                           Cinnamon Stick



 Place all ingredients in a small sauce pot and simmer on a low until liquids are almost reduced and the preserve starts to come together like a jam.

About 3 years ago by One Ocean Resort


Name (required)

Email (will not be published) (required)


3 × four =