3.29.2009

Duck with Blood Orange Mayonnaise and Artichokes

Making your own mayonnaise is something that every mayo lover should try to do at least once. And then a second and third time. Homemade mayo is infinitely better than the stuff you can buy in a jar and only has a few ingredients. Plus you can add your own flavorings as you go for even more tasty possibilities. Adding the juice and zest of a blood orange instead of lemon juice will result in a slightly rosier mayo known as 'maltese mayonnaise.' If that doesn't make you want to grab your whisk, maybe this will: Homemade mayo will give you Popeye-sized forearms. Whisking oil drop by drop into a few egg yolks for half an hour should seriously be considered an official workout. Just sayin'.......


duck with blood orange mayonnaise and atrichokes

1 duck breast
2 egg yolks
1 cup safflower oil
1/2 tsp salt
1/4 tsp sugar
1/4 tsp ground mustard
1 tbsp apple cider vinegar
juice of one blood orange
zest of one blood orange
1 cup artichoke bottoms
chives, for garnish
salt and pepper to taste


In a large bowl, combine egg yolks, salt, sugar, ground mustard, apple cider vinegar, and blood orange zest with a whisk. Next, carefully add safflower oil drop by drop, whisking the entire time. Only add each drop after you have incorporated the previous drop with the egg mixture. When half of the oil is added, add the blood orange juice. Continue adding oil and whisking constantly until all the oil has been used up. (Some of you may recognize this method as Alton Brown's method. If so, you and I should be friends.) Set aside.

In a large saute pan, preheat over medium high heat. Score the skin of the duck breast all the way through the fat, but do not cut into the skin. Season with salt and pepper. When the pan is good and hot, cook duck breast fat side down first. A lot of fat will seep out so be careful of any splatters.  When crisp and golden brown, turn over and cook the flesh side until the breast is cooked to medium rare.  Remove from pan and let it rest for five minutes. Meanwhile, in the hot duck fat, saute artichoke bottoms until golden brown and plate.

Slice the duck breast on the bias and against the grain. Plate with artichokes, blood orange mayo, a few small slices of blood orange, and some chives.

IMPORTANT!!!! Never throw out your duck fat. Let it cool until it is safe to handle and pour through a paper coffee filter. Put this in your fridge and use it as a cooking fat for everything. Vegetables, meat, and breakfast cereals will all benefit from the glorious duck fat.

5 comments:

Lauren said...

Gourmet low carb fare always makes me want to peek. That looks so scrumptious! Gorgeous photography. Where do you buy your duck?

Jeff said...

Happy I stumbled upon your blog. I have been staring at a blood orange every morning and asking him what should I do with you.

Now I have an idea! Sounds amazing!

D Marra said...

I have been looking at this blog for the last couple of months and I have to say that a lot of these recipes look great and have a creative flair that I find can be missing when I get stuck in a rut of what to cook for dinner guests. This one looks awesome and I'll have to try it! Keep it up!!

D Marra said...

Also - I can't find artichoke bottoms or safflower oil in Ireland. Any suggestions?

K_brem said...

PK - For clarification, you do mean, "score the duck skin but do not cut into the FLESH (or meat or muscle, etc.)

DMarra - They do make canned articoke bottoms (although I have never assessed their quality) but you could also sub-in potatoes (I believe those are available where you are), Jeruselum artichokes maybe, any starchy veg would work.

Best of luck!