Ingredients: (Serves 4-6)
For the marinade:
- 1 1/4 cups GranGala Orange Liqueur
- 1/4 cup balsamic vinegar
- 3 tbsp. soy sauce
- 1/2 cup fresh lemon juice
- 3 cloves garlic, crushed
- 1 1/2 tbsp. grated fresh ginger root
- 1/4 cup olive oil
For the duck:
- 1/3 cup GranGala Orange Liqueur
- One 2 lb. whole boneless duck breast, with skin
- 2 tbsp. minced shallots
- 1/2 cup fresh orange juice
- 2 tbsp. fresh lemon juice
- 1 tsp. freshly grated orange rind
- 1/2 cup chicken broth
- 2 tsp. butter (at room temperature)
- 1 tsp. all purpose flour
Combine all the marinade ingredients in a resealable plastic food bag; add the duck breast and let marinate for at least 1 hour or up to 8 hours. Remove the duck breast from the marinade, discarding the marinade. Pat the breast dry.
Preheat oven to 450 degrees. Score the skin in a crisscross pattern almost all the way down to the flesh, and sprinkle the duck all over with salt and pepper. Heat a medium ovenproof skillet over moderate heat until it is hot. Add the duck breast, skin side down, and cook, discarding the fat that renders in the pan from time to time, for 8 minutes (The skin will get very dark).
Transfer the pan to the oven and roast the duck breast for 5 minutes more for medium rare meat. Transfer the breast to a cutting board and let stand, covered loosely with foil. Reserve one tablespoon of the fat from the skillet.
In another clean skillet, cook the shallots in the reserved fat over moderate heat for 3 minutes. Add the orange juice, OrangeLiqueur, lemon juice and orange rind and simmer until reduced by half. Add the chicken broth and simmer for 3 minutes. In a small bowl, mix the butter and flour well with a fork. Whisk the mixture into the sauce, simmer for 2 minutes and add salt and pepper to taste. Add any juices that have accumulated from the duck on the cutting board. Slice the duck very thin at an angle, and serve each portion with some of the sauce spooned over it. (Source: Gran Gala)