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.
Indian River Citrus Marinated Duck Breast
Yield 4 Servings
4ea Duck Breast
1T Whole 5 Spice
1T Pink Pepper Corn
4 sprigs Fresh Thyme
2T Vegetable Oil
1ea Orange zest
1ea Lemon zest
- Place all ingredients in a Ziploc Bag and let marinate overnight.
- 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.
- Flip the duck breast over and place in preheated oven at 350 degrees for about 5-8 minutes
- Pull the duck breast out of the oven and let rest for 5 minutes before slicing so that it remains moist.
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)
- Cook bacon in a saucepot first to release its delicious fat and flavor.
- Sauté onions in pan until onions are tender.
- Add garlic. Once you smell the wonderful aroma of garlic, deglaze the pot with white wine and chicken broth.
- 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%.
- Add cream and duck confit and cook for about 5-10 minutes.
- Season to desired taste.
Cranberry Ginger Preserve
1 lb Cranberries
¼ cup Ginger (grated fresh)
2 each Shallots (diced)
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.