For the Gastrique:
6 tablespoons evaporated cane juice
2 tablespoons white balsamic vinegar
2 cups fresh Mandarin orange juice (squeezed from about 12 Mandarin oranges)
3 cups homemade chicken stock
Directions:
Place cane juice in a non-reactive saucepan over medium heat. Stir until the sugar melts and cook until the sugar turns deep golden brown. Take the pot off the heat and add vinegar. The mixture will harden. Place over medium heat again until the caramel melts. Slowly add the Mandarin orange juice and bring to a boil. Drop heat to a simmer and cook until the sauce starts to thicken. Add the chicken stock and reduce until the sauce coats the back of a spoon. Keep warm and hold until serving.
For the Duck Breast:
8 each skin-on duck breasts, 6-8 ounces each
4 teaspoons evaporated cane juice
4 tablespoons Kosher salt
4 tablespoons chopped fresh thyme
Directions:
Score duck skin on each breast with a crisscross pattern using a sharp paring knife. Mix the cane juice, salt and fresh thyme together and rub each breast with the mixture. Cover and marinate for at least 4 hours or overnight.
Preheat oven to 375 degrees.
Heat a cast-iron skillet over low heat. Rinse the rub off the breasts and pat dry. Place the duck breasts, skin side down, in the skillet and cook slowly until the skin is browned and crisp, about 30 to 40 minutes. Flip the breasts over and drain the excess fat* from the pan. Place the pan in the oven and cook for 10 minutes for medium rare. Remove from the oven and let it rest for 10 minutes.
To serve:
Place gastrique onto 8 dinner plates. Slice duck breast into thin slices and fan slices over the gastrique. Serve with couscous and broccolini.
For the Citrus Couscous:
4 tablespoons extra virgin olive oil
2 small carrots, peeled and diced small
2 small turnips, peeled and diced small
1/2 cup red onion, diced small
1 3/4 cup vegetable stock
1 3/4 cups couscous
Juice from 2 tangerines
2 tablespoons Meyer lemon juice*
Kosher salt and fresh ground black pepper
In a medium saucepan, heat olive oil until it shimmers. Add carrots, turnip and onion and sauté until just tender. Add vegetable stock and bring to a boil. Remove pan from the heat and stir in couscous. Place a cover on the pan and let stand for 5-8 minutes. Remove lid, add tangerine and lemon juice and fluff with a fork. Add salt and pepper to taste. Serve immediately.
For the Broccolini:
2 tablespoons Kosher salt
4 bunches broccolini, washed and 1/2 inch trimmed off bottom
2 ounces extra virgin olive oil
4 each shallots, peeled and cut julienne
Kosher salt and fresh ground pepper
Bring 2 quarts water to a boil in a large soup pot. Add 2 tablespoons salt and broccolini. Cook over high heat for 2 minutes. Drain and shock in ice water to cover. Once chilled through, drain and set aside.
Put olive oil in a large sauté pan and heat over medium high heat until oil shimmers. Add the shallots and cook until tender, about 2 minutes. Add broccolini and stir together until heated through. Add salt and pepper and remove from heat. Serve immediately.