Frangelico Duck Breast

3 Duck Breasts - 1 Lb. Each

Sea Salt

Pepper

2 Tbs. Frangelico Liqueur

1 Cup chicken Stock

2 Tbs. Unsalted Butter - Cold

1/4 Cup Toasted Pine Nuts

Large Blood Orange - Cut In Half

Score duck breast skin. Season with salt and pepper.  Place breasts skin side down in a dry 

unheated pan.  Bring pan to medium heat.  As the duck cooks, render the fat until the

skin is crispy and golden. Pour off excess fat.

Turn breasts over in pan.  Add Frangelico and carefully flambe’.

Add chicken stock, and simmer the duck until medium rare, about 10 minutes. 

While duck simmers, slice ½ orange into 4 slices and grill lightly.

Test duck breasts with the tip of a knife. Juices should run ink and duck should feel slightly firm when pressed.

Remove duck from pan and set aside.

Reduce the sauce until syrupy, about 5 minutes.  Add cold butter and juice from ½ the orange and whisk until very smooth.

Slice breasts and fan on each serving plate, or large platter for family style, or breasts can also be served whole.

Top with sauce, grilled orange slices and sprinkle with toasted pine nuts.

Serves 6 - 8

Mangia Bene

Diane De Filipi

“Let’s Go Cook Italian”

www.letsgocookitalian.com