A New Favorite Recipe by Gerry

[Maito]

that looks delicious!!!!! was it complicated to make?

I didn't think it was complicated, but I've been cooking duck for nearly 5 decades thanks to my Czech Great-Uncle Emil Placek. I was used to the roasting method & ingredients. My sides were different - Usually kraut (made w/applesauce) & dumplings. You make the basting glaze, roast the duck & rest it while you make the sauce. You do pay more attention when you make a new recipe the 1st time, but I'll be on auto-pilot next time. We're having 3 house guests from Canada in early Nov & roasting duck breasts for 1 of our dinner meals.

What is your method/time for roasting only the duck breasts? I have never done them that way.

[TwisSis]

that looks delicious!!!!! was it complicated to make?

I didn't think it was complicated, but I've been cooking duck for nearly 5 decades thanks to my Czech Great-Uncle Emil Placek. I was used to the roasting method & ingredients. My sides were different - Usually kraut (made w/applesauce) & dumplings. You make the basting glaze, roast the duck & rest it while you make the sauce. You do pay more attention when you make a new recipe the 1st time, but I'll be on auto-pilot next time. We're having 3 house guests from Canada in early Nov & roasting duck breasts for 1 of our dinner meals.

What is your method/time for roasting only the duck breasts? I have never done them that way.

Sorry I didn't reply sooner. Have been very busy the last few dys.

The method is obviously altered for duck breasts, but here's what I do. I pan-grill the breasts (skin side down) in a bit of oil until it's crispy & nicely browned. I put them in a shallow roasting pan & roast slowly (covered) at 300 +/- until well-cooked, basting often w/the orange glaze. I cook mine fairly well-done for DH who is post kidney transplant. When cooked as desired, I use fan-forced heat to re-crisp the skin & then allow them to rest on a platter while I remove as much rendered fat as possible & make my sauce. They can be halved or sliced into medallions w/the sauce served on the side.

Sometimes Siggi cooks them on our grill, but I wouldn't use the orange sauce for that method. I marinate them in a mix of olive oil, soy sauce & Montreal Steak Seasoning. Then Siggi handles the rest.