2013 Week 12 – Presentation – Duck Breast on Kale

I was happy to learn that presentation was going to be a technique for a theme!  One of the things I’ve been working on is presentation, but it is really hard to do when you just cook for yourself.  I try to work on it for the weekly challenges or if I do have people coming over.

I did a roasted duck breast on a bed of sauteed kale.  I think I over cooked the duck it bit, it was my first time working with it and trying to render out the fat to use for the kale.  Besides that, I thought it turned out fantastic =p and looked delicious!  I got to supreme an orange (the slices of orange you see on top) which I’ve never done and was easier than I thought!

Nothing much to the duck, just a little salt and pepper.  I had it on a low heat on the skin side to render out the fat.  That kept going for about 30 minutes while I prepped everything else.

A different angle.

The kale was just chopped and sauteed in some garlic and the rendered duck fat.  After the duck was seared, I put it into the oven at 350 for 10 minutes (this was probably too long).  As it roasted, I combined shallots, red wine, chicken stock, thyme, orange pulp, and the juice of one orange in the searing pan and let the liquid reduce.  Let the duck rest for a short bit, and then combine it all together!


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