Summary
S avor the sophisticated twist in a traditional seared duck breast recipe with a zesty orange-terpene sauce. Perfectly crisp-skinned duck, boasting flavorful flesh, is bathed in a citrusy marmalade sauce, enlivened by Grand Marnier and a terpene-infused olive oil with THC/CBD extracts. Balancing the sweetness with a hint of vinegar, the sauce complements the succulent duck harmoniously. For a picturesque presentation, garnished with orange slices and fresh thyme. Pair it with sautéed greens or a citrus-dressed salad for a well-rounded meal. Remember, the THC/CBD and terpenes not only infuse a modern touch but also enhance the taste and the overall sensory experience in this dish. Always taste your sauce before serving to ensure a perfect balance that suits your palate– and enjoy responsibly!
Ingredients
eier
mayonese
Steps
(1 of 4)
Go shopping 2 duck breasts (skin scored), salt as well as freshly ground black pepper, 1/4 cup orange marmalade, 2 tablespoons Grand Marnier or other orange-flavored liqueur, 1 tablespoon THC/CDB extracts as well as terpene-infused olive oil (choose a citrus-forward terpene profile like limonene), juice of 1 orange, 1 teaspoon of vinegar (to balance the sweetness) and orange slices and fresh thyme for garnish.
(2 of 4)
Preparing the Duck: Season the duck breasts with salt and pepper. Place them skin side down in a cold, non-stick skillet. Gradually increase the heat to medium, allowing the fat to render and the skin to become crisp and golden, about 6-8 minutes. Flip the breasts over and cook for an additional 4-5 minutes for medium rare. Let rest for 5 minutes before slicing.
(3 of 4)
Creating the Orange Sauce: While the duck rests, discard excess fat from the skillet, keeping the flavorful fond. Add the orange marmalade, Grand Marnier, terpene-infused olive oil, and orange juice to the skillet. Bring to a simmer, stirring to combine all the flavors and emulsifying the THC/CBD and terpenes with the sauce. Adjust the sauce's balance with a touch of vinegar.
(4 of 4)
Serving: Slice the duck breasts and arrange them on plates. Spoon the terpene-rich orange sauce over the slices. Garnish with orange slices and fresh thyme for a beautiful presentation. This elegant dish pairs wonderfully with a side of sautéed greens or a light, citrus-dressed salad to cut through the richness of the duck. The addition of terpenes not only introduces a contemporary element to this classic dish but also enhances the overall sensory experience, making each bite a delight.