Duck with Dried Cranberries, Tangerines and Mascarpone Sauce
We purchase most, if not all, of our meats from Pete at www.personalgourmetfoods.com. We love it. Yesterday Pete stopped by to see if I was in need of replenishing my freezer. As we proceed to talk about new recipes, I realized that I have not made duck in a very long time. Immediately I pulled the duck out of the freezer and with a smile walked out of the house knowingly that dinner was half decided. As the day progressed, the duck is in my mind and Duck a l’ orange comes in and takes center stage in my thoughts. After all the pick ups, drops off, running here, running there and everywhere came to an end, I was finally at home with the duck in my hands. At first glancing at the clock, it was painfully evident that the taste buds were not going to be satisfied due to the lack of time. Secondly, lack of ingredients. I needed oranges, and oranges were not in my kitchen. However tangerines where looking at me with a little smile. Why not use tangerines? Close in flavor and right at the my fingertips. The following recipe was created as I was going along and with just 4 ingredients, and that includes the duck. We really enjoyed the tartness of the tangerine and the softness of the mascarpone. For being my first attempt it was good, and I am sure it can stand to be played with it a bit more here and there. Next time I want to make this sauce for a pork recipe.
TIP: Score the skin of the breast so all the fat is rendered. Do not however, cut all the way through. Remove as much of the fat prior to putting the pan the oven so it will not be too smoky in the house.