Orange Duck Recipe - Duck Breast a l'Orange

duck breast

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken is lower in fat and more affordable.

white wine vinegar

🥗Healthier: apple cider vinegar

Apple cider vinegar offers a similar acidity with added flavor.

Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat.

Generously salt the skin and meat sides of the duck breasts and let sit at room temperature for 15 minutes.

Prepare the orange sauce by mixing orange zest, a splash of Grand Marnier, cherry vinegar, orange marmalade, cayenne pepper, and chicken stock in a bowl.

Pat the duck breasts dry with paper towels and re-season with a pinch of kosher salt.

Heat a heavy-duty skillet over medium heat and add 1 tablespoon of duck fat (or vegetable oil).

Once the pan is hot, place the duck breasts skin-side down and cook for 6 minutes.

Flip the duck breasts and cook for an additional 4 minutes to achieve medium doneness.

Remove the duck breasts from the pan and let them rest for 10 minutes.

Pour off excess duck fat from the pan and add 1 teaspoon of flour, cooking for 1 minute.

Add the prepared sauce mixture to the pan and bring to a boil, stirring to deglaze the pan.

Reduce the sauce until thickened, then finish with a small chunk of butter until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens