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Ingredients:
Urban Accents Mandarin Ginger Dryglaze
2 8-oz duck breast halves or one 16-oz duck breast half
1/2 tsp garlic powder
Freshly ground black pepper
Crushed red pepper
Olive oil
3 Tbsp unsalted butter
1 cup low-sodium chicken broth
2 Tbsp orange jam
Splash apple cider vinegar
1 shallot, thinly sliced
Directions: Score fatty side of duck breast. Place contents of Mandarin Ginger Dryglaze seasoning into large resealable plastic bag. Add garlic powder, pinch of black pepper and crushed red pepper. Lightly rub oil on both sides of duck breast, place in plastic bag; seal and shake gently so that breasts are evenly coated with seasoning mixture. Place and refrigerator to marinade for 45 min.
Preheat oven to 350F. Place duck, fatty side down, in an oven-proof cold skillet set over medium heat. Once the fat begins to render, and the skin is crispy, flip duck over on the other side (approximately 8 min). Cook another 4 minutes; then place it in the oven for 10 min for rare, 15 min for medium. Remove duck to a plate to rest; and return skillet to stovetop. Add butter, broth, jam, apple cider and a pinch of crushed red pepper to taste. Bring mixture to a low simmer, scraping up browned bits left in bottom of pan. Just before sauce starts to thicken, add shallot to continue to cook for 1-2 min. Pour sauce over duck to serve.
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