John Myers
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Barbarie Duck Breast L’orange with Fried Rice Balls
The perfect barbarie duck breast l’orange with fried rice balls recipe with a picture and simple step-by-step instructions.
Sauce:
- Pepper salt
- 350 ml Freshly squeezed orange juice
- 3 tbsp Sugar
- 30 g Cold butter
- 6 Fresh kumquats
- 3 tbsp Orange liqueur
Rice balls:
- 250 g Sushi rice
- 250 ml Salted water
- 1 tsp Wasabi powder
- 4 tbsp Freshly chopped chives
- Salt
- 1 Egg
- Panko flour for rolling
- Oil for deep-frying
Preparation of rice balls:
- Wash rice thoroughly in cold water, drain. Soak in fresh water for 1 hour and then drain again. Put in a saucepan and pour 250 ml of water. Salt lightly and simmer for about 15 minutes (with the lid on) over medium heat, until the rice has absorbed the water. Turn off the stove and let the closed pot stand there for another 10 minutes. Then take it down and let the rice cool down.
- Mix the wasabi powder with 3 teaspoons of water. Add to the cooled rice together with the chives and add salt if necessary. Mix everything well and form 10 balls with moistened hands.
- Put the egg in a bowl, beat open, in another the panko flour. First turn the balls in the egg and then roll them in the panko flour. Keep them all ready on a plate.
- Slowly heat enough oil in a medium saucepan.
Duck:
- Preheat the oven to 160 °. Remove tendons from duck breasts. Cut the fat layer of skin with a sharp knife in a diamond shape up to the meat. Pepper, salt. Place the duck breasts skin side in a cold pan. Then heat it up to the highest level and fry the sides of the skin spicy and crosswise. Turn briefly and let the underside take some color. Place the duck breasts on the grid in the oven and pierce a thermometer in the center. So that the duck breasts are cross on the outside and pink on the inside, the core temperature should be around 67 ° at the end. Without a thermometer it is about 20 minutes (for the test you may cut a breast in the middle).
Completion of balls and sauce:
- While the duck is searing in the pan and then lingering in the oven, fry the balls in 2 portions in the oil (they need a little before they get color). Drain the finished products on paper towels and keep them warm (oven).
- Let the sugar caramelize in a pan. Deglaze with the orange juice and simmer (reduce) over medium heat. In the meantime, wash the kumquats, cut them into slices and remove the stones. When the sauce has reduced by half, stir in the cold butter and add the kumquat slices. Let everything simmer for another 5 minutes. After 2 minutes pour in the liqueur. Before serving, add a pinch of salt to taste.
- Cut the duck breast into slices and serve with the orange sauce and rice balls.
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