Duck with Blood Orange Mayonnaise and Artichokes
- 1 duck breast
- 2 egg yolks
- 1 cup safflower oil
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/4 tsp ground mustard
- 1 tbsp apple cider vinegar
- juice of one blood orange
- zest of one blood orange
- 1 cup artichoke bottoms
- chives, for garnish
- salt and pepper to taste
How to make it:
- In a large bowl, combine egg yolks, salt, sugar, ground mustard, apple cider vinegar, and blood orange zest with a whisk.
- Next, carefully add safflower oil drop by drop, whisking the entire time. Only add each drop after you have incorporated the previous drop with the egg mixture. When half of the oil is added, add the blood orange juice. Continue adding oil and whisking constantly until all the oil has been used up. Set aside.
- In a large saute pan, preheat over medium high heat. Score the skin of the duck breast all the way through the fat, but do not cut into the skin. Season with salt and pepper. When the pan is good and hot, cook duck breast fat side down first. A lot of fat will seep out so be careful of any splatters.
- When crisp and golden brown, turn over and cook the flesh side until the breast is cooked to medium rare. Remove from pan and let it rest for five minutes.
- Meanwhile, in the hot duck fat, saute artichoke bottoms until golden brown and plate.
- Slice the duck breast on the bias and against the grain. Plate with artichokes, blood orange mayo, a few small slices of blood orange, and some chives. Enjoy!
NOTE: Never throw out your duck fat. Let it cool until it is safe to handle and pour through a paper coffee filter. Put this in your fridge and use it as a cooking fat for everything. Vegetables, meat, and breakfast cereals will all benefit from the glorious duck fat.