She’ll be at the Indianapolis Home Show this weekend, but first, Heather Tallman, AKA Basilmomma, stops by our kitchen to serve up Seared Duck Breasts with Orange Bourbon Mollasses Sauce!
Here is today’s recipe:
Seared Duck Breasts with Orange Bourbon Molasses Sauce
4 boneless duck breasts
2 tsp kosher salt
½ tsp freshly ground pepper
1 C orange marmalade
¼ C bourbon
3 TB molasses or sorghum (even maple syrup)
¼ tsp ground ginger
1 TB fresh lemon juice
¼ tsp dried crushed red pepper
Score duck breast skin at 1/4-inch intervals, being careful not to cut into breast meat. Rotate breasts; score again making a criss-cross pattern. Season with salt and pepper. Preheat pan on medium-low heat. Cook breasts skin side down for about 8- 12 minutes or until fat is rendered and skin is crisp and brown. Turn breasts over and cook 1-2 minutes.
Then place breasts in 375 degree oven for 8-10 minutes or until internal temperature reaches 155 degrees.
Combine marmalade, bourbon, molasses, ginger, lemon juice, and crushed red pepper in a small saucepan. Allow to simmer until thickened, about 10 minutes.
Brush over duck in pan. Let breasts rest 2-3 minutes before slicing.
Dont forget, Heather will be at Home Show on Saturday at 5pm and 7pm and Sunday at 4pm at the Unilock Outdoor Living State South Pavilion. To learn more, visit www.indianapolishomeshow.com.
SEGMENT IS SPONSORED BY INDIANAPOLIS HOME SHOW