Recipe Sections
Artichokes are perfect in Autumn, making this dish a perfect choice for this season.
4 Luv-a-Duck fresh duck breasts
3 large oranges
1 teaspoon whole white peppercorns, gently crushed
1/4 cup extra-virgin olive oil
Salt & Pepper
6 baby artichokes
Zest 1 orange and put zest aside. Squeeze juice from all oranges and strain to take out all pulp. You need at least 3/4 cup juice.
Pat dry duck skin with paper towel and score skin with a knife.
Place duck in a large bowl; add 1/2 cup orange juice and the crushed white peppercorns. Marinate, covered, at room temperature for 1 hour.
In a large bowl, whisk together remaining 1/4 cup juice, oil, salt and pepper. Trim dark green fibrous parts from base and sides of artichokes with a small sharp knife, then thinly slice lengthwise. Put slices in bowl with dressing and toss to combine; stir artichokes occasionally while duck is cooking.
Remove duck from marinade and reserve marinade. Pat duck dry with paper towels and season with salt. Heat a large pan and put duck, skin-side down for 3 - 4 minutes until skin is brown and comes off pan easly. Turn breasts and seal for 1 minute on other side.
Place in 190 pre-heated oven for 10 minutes, then take out and rest for at least 5 minutes.
Drain fat out from pan, leaving leaving slight coating and add reserved marinade at high heat. Cook, whisking for about 3 minutes or until sauce is golden.
Slice duck breasts on the diagonal. Spoon artichoke salad onto plates and top with duck.
Drizzle with sauce and garnish with slight sprinkle of zest.