ROAST DUCK BREAST WITH PASTA AND ORANGE SAUCE

Ingredients for 4 persons:

2 breast halves Muscovy duck

Kosher salt and freshly ground pepper

8 ounces  tagliatelles or fettucine

Orange Sauce:

3 tablespoons Thirty-Minute Orange Marmalade (see Preserves category)

3 tablespoons orange juice

2 tablespoons lemon juice

½ stalk rosemary

Garnish: 4 candied orange slices (see Basic Techniques category)

Directions:

Heat 4 quarts water in a large pot fitted with a slotted insert to a boil.   Preheat the oven to 425 degrees.

Sauce: Measure the marmalade and juices into a small skillet.  Stir while heating to a simmer.  Off the heat, add the sprig of rosemary and allow to steep.

Duck:   Preheat a skillet large enough to hold the duck breast halves.  Place the duck in the hot pan skin side down and sear for 1 minute on each side.  Transfer the meat to a metal pan and roast in the oven for 10 minutes.  Cover with foil and hold while cooking pasta

Pasta:  Add 2 tablespoons salt to the boiling water and stir in the pasta, cooking until it is tender and offers just a touch of resistance to the bite.  Drain and turn into a bowl.

Assembly:

Cut the duck breasts into long, thin lengthwise slices.  Divide the pasta among 4 plates.  Overlap slices of duck meat over the pasta.  Season with sea salt and coarsely ground pepper.  Drizzle the warm orange sauce around this centerpiece.  Garnish each plate with a slice of candied orange.  Serve immediately.



Recipe adapted from Cuisiner autrement avec les Confitures by Darrigo, Laporte and Fraudreau.