Makes 8 servings
Frangelico Bread Pudding:
1 pound bread, cut into thin slices
2 tablespoons unsalted butter, melted
8 eggs
1/4 cup Frangelico
1 tablespoon vanilla extract
1 cup sugar
1/2 teaspoon salt
1 quart heavy cream
cinnamon and nutmeg to taste, optional
Duck:
8 duck breasts (5 to 6 ounces each)
salt, pepper and sugar to taste
1 cup olive oil
1 1/2 cups Grand Marnier
1 tablespoon sherry vinegar
1 tablespoon sugar
juice of 3 oranges
3 oranges, peeled and cut into segments
fresh spinach
Cut each slice of bread in half; brush with melted butter and overlap on the bottom of a 13-inch x 9-inch x 2-inch baking pan. In a bowl, whisk the eggs, Frangelico, vanilla, sugar and salt. Add the cream and mix until thoroughly incorporated. Add cinnamon and nutmeg if desired. Pour over bread; refrigerate for at least 1 hour.
Set the pan inside a larger pan containing at least 1 inch of warm water. Bake at 350 degrees for 1 hour or until fully set. Cool; cut into desired shape.
Score the fat side of each duck breast with a chef’s knife. Season with salt, pepper and sugar. In a large saute pan over high heat, heat the oil. Add the duck, fat side down; reduce heat to medium. Baste the duck with the oil and duck juices for 8 to 10 minutes. Remove from the heat; add Grand Marnier and let it rest for 5 minutes.
Remove the duck and keep warm. Add sherry, sugar and orange juice to the pan; cook until sauce is reduced. Strain through a fine sieve and return to the heat; add the orange segments. In another pan, wilt the spinach.
To serve, place bread pudding in center of plate; place spinach around it. Slice duck and fan on top of pudding. Cover with sauce and serve.