Ginger Orange Magret Duck with Kasha

By Tsz on February 3, 2012

Gastrophoria is an updated version of the classic Duck l’Orange.

French foods can be quite daunting to the uninitiated because of their fancy sounding names (ie. profiteroles, brandade, etc.). However, once you get pass the unfamiliar sounding names, French cuisine is actually quite assessable and often quick to prepare.

Case in point is the famous Duck L’Orange, which is really just a simple roast duck served with a sticky sweet orange sauce. It’s already simple enough, but for me, I like to go the extra mile in making it easier and faster to prepare, so instead of serving the whole duck, I used only the breasts, which are deboned already thanks to D’Artagnan.

The sauce also got a makeover. There’s the addition of ginger for a slight kick and the copious amount of butter originally used has been replaced with cornstarch for a health(ier) rendition. To soak up all the flavors, I made Kasha, a popular Eastern European grain (buckwheat groats). It’s loaded with fiber, but what’s so great about it is that it cooks in 10 minutes and have a great nutty and toasted flavor to boot. It was the perfect main course for my recent foie gras dinner party.

Happy Eating!

Ginger Orange Magret Duck with Kasha
Serves 6

3 Magret duck breasts from D’Artagnan
Freshly ground pepper

1. Preheat the oven to 400 degrees F.
2. With a sharp knife score the skin of the duck breasts in a criss-cross pattern and season with salt and pepper.
3. Warm an ovenproof cast iron skillet over high heat.
4. Place the duck breasts, skin side down, in the skillet to render off the fat, about 6 minutes. Reserve 2 tbs of duck fat for kasha.
5. Turn the duck breasts over and sear for 1 minute.
6. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare.
7. Let the duck breasts rest for 5 minutes then thinly slice.

Ginger Orange Sauce

2 oranges, zested and juiced (about 1 cup)
1 tbs freshly grated ginger
1 cup water
2 tbs Worcestershire sauce
2 tbs light soy sauce
1/3 cup orange marmalade
2 tsp corn starch
1 tbs Grand Marnier

1. Over medium heat in a medium sauce pan, combine orange juice, zest, ginger, water, Worcestershire sauce, soy sauce, and orange marmalade. Bring to a boil, lower heat, and simmer for 5 minutes.
2. Mix corn starch with 1/2 cup cold water. Slowly pour mixture into boiling sauce while stirring until thickened.
3. Turn off the heat and add 1 tbs Grand Marnier.


2 cup buckwheat
2 tbs rendered duck fat, reserved from the seared duck breast
2 tbs fried shallots
1/2 cup mushroom stock
4 cups water
Freshly ground pepper

1. Fill a medium pot with 4 cups water and bring to a boil.
2. Add Kasha buckwheat and boil until tender (about 10-15 minutes).
3. Drain and put in a bowl. Toss with mushroom stock and rendered duck fat.
4. Season with salt and pepper and garnish with fried shallots.


1. Arrange 1/2 cup kasha in the center of the plate.
2. Place sliced duck breasts over kasha.
3. Drizzle ginger orange sauce and garnish duck with a few strips of orange zest.


Duck Prosciutto with Fennel and Apple

By Tsz on February 2, 2012

Gastrophoria is a simple salad made with duck prosciutto, fennel and apple.

With a subtlety sweet and smoky taste, duck prosciutto is the zippy sports car version of its mainstream cousin made from pork. Although they’re made essentially in the same method, the higher fat content in duck m eat (and its fatty covering) produces a much more luscious product.

To balance the richness, it’s best to pair it with something tart and crispy, such as pears and other stone fruits. However, I decided to go with Granny Smith and fennel for taste and color. When tossed with mixed greens and a simple lemon vinaigrette, these items takes on a life of their own. It was perfect as a appetizer for a foie gras-centric meal.

Happy Eating!

Duck Prosciutto with Fennel and Apple
Serves 6

1 breast duck prosciutto from D’Artagnan, thinly sliced
1 fennel bulb, thinly sliced
1 granny smith apple, thinly sliced
mixed greens, washed and dried

1 meyer lemon, zested and juiced (about 2 tbs)
1/2 cup extra virgin olive oil
fleur de sel and freshly ground pepper

1. Whisk lemon juice, zest, and olive oil.  Add salt and pepper to taste. Set aside
2. Mix greens, fennel and apple. Toss with dressing.
3. Split salad amongst six plates and garish with duck prosciutto slices. Enjoy!