Happy Thanksgiving from S&B

I want to wish everyone a very Happy Thanksgiving.  This is the first year I am not doing a turkey ( remember THIS and THIS?), but instead….I am doing Duck.

It should be interesting, as this is my first attempt…..what can go wrong?

Supreme Cut Duck Breast in Grand Marnier

Serves 4

Prep: 40 minutes
Cook Time: 1 hour
Oven Preheat: 350 degrees

Supreme Cut Duck Breast

• 4 Supreme Cut Duck Breasts
• Grand Marnier Sauce
• 1 Cup Orange Juice
• 1 Teaspoon Orange Zest
• ¼ Cup Sugar
• 1 Ounce Gran Marnier
• 1 Tablespoon Corn Starch

Season duck breast with your salt and pepper.
Cover wing bone with foil.
Bake in oven at 350 degrees for ½ hour.
Brush Duckling breast with Gran Marnier Sauce and continue baking until done. Internal Temperature should be 140 to 150 degrees.

Gran Marnier Sauce
Heat orange juice, orange zest, and sugar. Bring to boil on medium heat. Add Gran Marnier. Turn down to simmer. Thicken with corn starch. Mix with wire wisk until smooth.

Serving
Serve with Garlic Mashed Potatoes and Fresh Asparagus

I am varying the recipe by doing a whole duck vs just the breasts.  Should be interesting.

Of course, it wouldn’t be Thanksgiving without the WKRP TURKEY DROP.  Enjoy and have a great Holiday Season.

 

 

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