Madison Diner's Larry Misleh shares recipe:
Duck a l'Orange with Pasta and Mushrooms
2 Duck breasts
1/4 cup White wine
1 tbsp Chicken base
1/2 tsp Sugar
1 tsp Rosemary
4 Ounces mushrooms (any kind) chopped big
Salt and pepper to taste
6 oz Dried pasta, preferably wide noodle
Fresh parsley, chopped
Parmesan cheese, grated
-In a cold pan, place duck skin side down, sprinkle with salt and pepper and turn on heat to medium and cook slowly for 15 minutes to render fat.
-Turn duck over and cook for 15 minutes, drain fat from pan as necessary.
-Turn heat to high and flip duck back to skin side down and cook for 3 minutes to crisp skin.
-While duck is cooking, bring water to boil in a large pot to cook pasta. Cook pasta al dente.
-Zest one orange with a potato peeler and chop zest into fine strips (set aside.)
-Juice both oranges into a bowl and add wine, chicken base, sugar, rosemary, and orange zest. Stir to incorporate.
-Remove duck to a plate. Reserve 1 tbsp fat in pan.
-Fry mushrooms in pan for 3 minutes.
-Add orange juice bowl contents to pan and simmer to reduce by half.
-Cut duck into 1/4 inch pieces.
-Add some juice to cooked pasta to keep from sticking.
-Place duck on pasta.
-Pour on juice and mushrooms.
-Top with parsley and parmesan.