Mocha crust
flavors duck

---

This dish was prepared by Michael Lunasco and Stephen Schramko of Moutarde Café on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Mocha-Crusted Duck Breasts

2 cups panko or regular breadcrumbs
2 tablespoons ground chocolate-macadamia coffee
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 teaspoon salt
4 6-ounce duck breasts
Salt and pepper to taste
Flour for dredging
2 eggs
1 tablespoon water
1 tablespoon olive oil
Orange twists, Maraschino cherries and chives for garnish
>> Orange Bourbon Sauce:
1 tablespoon butter
1 large shallot, minced
6 parsley stems
10 black peppercorns
1 bay leaf
6 whole cloves
1 stick cinnamon
1/2 cup bourbon
2 cups orange juice
2 cups beef demi glace (or use a prepared instant mix, available at grocery stores)
1 tablespoon Dijon mustard
Salt, pepper and sugar to taste

Preheat oven to 400 degrees. Combine panko, coffee, pepper, garlic powder, onion powder and 1/4 teaspoon salt in a shallow dish.

Pat duck breasts dry with paper towels; season with salt and pepper. Lightly dredge in flour. Beat eggs with water. Dip duck breasts in eggs, then coat with panko mixture.

Heat olive oil in a sauté pan; sear duck breasts until light golden brown. Place skin-side up on a baking sheet and place in oven 6 to 8 minutes for rare, 8 to 12 minutes for medium, 12 to 15 minutes for well done. Let stand 5 minutes; slice diagonally.

To make sauce: Heat butter and sauté shallots, parsley stems, peppercorns, bay leaf, cloves and cinnamon stick 4 to 5 minutes, or until shallots are lightly browned. Add bourbon; cook on high heat until liquid is almost evaporated. Add orange juice and bring to a boil; lower heat and simmer until reduced by half. Add beef demi glace and mustard; mix well. Simmer 10 more minutes. Add salt, pepper and sugar to taste; strain. Makes about 3 cups.

To serve: Spoon sauce onto serving plates and top with slices of duck. Garnish with orange twists, cherries and chives. Serves 4.

Nutritional information unavailable.

Click for online
calendars and events.