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Duck Breasts a l’Orange

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A classic French dish featuring seared duck breasts served with a rich orange sauce.

Ingredients

Scale
  • 2 large duck breasts with skin
  • 1/2 teaspoon fine table salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup duck fat
  • 5 oranges (juice only)
  • 4 garlic cloves
  • 10 sprigs of rosemary
  • 1/2 cup honey
  • 1 cup orange juice
  • 1 cup chicken broth
  • 1/4 cup dry vermouth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • Orange zest

Instructions

  1. Pat the duck breasts dry and score the skin in a crosshatch pattern without cutting into the meat.
  2. Season the duck with salt and pepper.
  3. Render the fat from the duck breasts in a pan over medium heat.
  4. Finish cooking the duck breasts in the oven at 400°F for about 15 minutes or until medium-rare.
  5. Let the duck rest before slicing.
  6. Make the orange sauce by caramelizing sugar in a saucepan, then adding vermouth, vinegar, orange juice, and chicken broth. Simmer until reduced.
  7. Stir in honey and rosemary sprigs. Serve the sauce over the duck.

Notes

This dish is best served with a side of roasted vegetables or mashed potatoes. The orange sauce can be prepared ahead of time and reheated before serving.

Nutrition

Find it online: https://www.receipster.com/duck-breast-with-orange/

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