Duck Bigarade

I would never have made this gorgeous duck "a l'orange" dish, nor would I have ever met the recipe's author, if it wasn't for Facebook and Twitter. 

When I started blogging five years ago, I did just that: blogged. I wrote my little pieces, posted them, and if others in the world stumbled upon them, great. Then a few years ago, a friend suggested I get a Facebook page for my blog. Since then, I've come to realize how social media has become such a force to connect to others, share ideas, and build community. 

And then Twitter. I didn't get Twitter at first, but the moment I tweeted to Nigel Slater how much we enjoyed his chocolate beet cake recipe - AND HE TWEETED BACK - suddenly, I got it. Twitter levels the playing field with its communication democracy. I no longer have to passively accept my food influences from major media outlets like Food Network. I can seek out and connect to those who I can truly relate to, the ones who share my kitchen ideals of seasonal, fresh, wild, simple, delicious food. 

And perhaps none of them does it better than Hank Shaw. 

Hank is first and foremost one of America's foraging experts - the man knows his mushrooms - but he's also one of a growing group of chefs doing a consistently culinary take on wild game. It was a true pleasure to meet him in Bismarck during his book tour promoting Duck, Duck, Goose and get a chance to talk about food, community, hunting, sushi and Sophia Loren over small sipping shots of Jameson. Because of him and that talk, I think more about how I chop vegetables, how I present a plate, how I layer flavors, and certainly, how there is so much more to wild game than jerky, sausage, and venison tacos. 

Back home, with beautiful fresh wild duck breast, I made this recipe. And it was glorious, the meat tender and juicy, the sweet-but-vinegary orange sauce complementing the duck perfectly. If you are lucky enough to have duck in your freezer, or perhaps fresh from the field, this is a simple elegant way to prepare it. 

As I type, I can hear the geese honking outside as they migrate south. For all the great connections we now have thanks to technology, we have to always remember that our connection to nature remains the most crucial. 

Some of my favorite cooks on Twitter: 

Alana Chernila: @alanachernila

Hank Shaw: @hank_shaw

Ruth Reichl: @ruthreichl

Melissa Clark: @goodappetite

Mark Bittman: @bittman

The Splendid Table: @splendidtable

Joy the Baker: @joythebaker

Nigel Slater: @nigelslater

Jamie Oliver: @jamieoliver

And of course, you can find me on Facebook and Twitter. 

Duck Bigarade

Adapted from Duck, Duck, Goose by Hank Shaw. Check out the original recipe on his blog here. 

First, go here and review this tutorial on how to cook a duck breast. Trust me, it will make a difference. 

2 lbs. duck breasts

Kosher salt

1 Tbls. flour

1 c. chicken stock

Juice of 1 orange, about 1/2 cup (buy an orange and squeeze it for this, if at all possible - skip the Minute Maid)

1 Tbls. cider vinegar

1 tsp. sugar

Grated zest of 1 orange

Orange slices

Salt the duck breasts and set them aside at room temp for 30 mins. Pan sear the duck as directed in the tutorial linked above. When cooked, set them aside skin side up on a cutting board and let them rest, tented with foil, while you make the sauce. 

Pour off all but 2 Tbls. of the fat from the pan and place pan over medium heat. Sprinkle the flour into the pan and stir to combine and make a roux. Let it cook, stirring occasionally, for 4-5 mins, until it is the color of coffee with cream. 

Add a pinch of salt, stir, then slowly stir in stock, orange juice, and vinegar. Add any accumulated juices from the duck to the sauce as well. Let this boil down until a little thinner than your Thanksgiving gravy. Add sugar, then taste and adjust with salt. 

To serve, slice the breasts, spoon sauce on each plate and top with breast slices. Garnish with orange zest and orange slices.