Ingredients
4 duck breasts, skin-on
Salt and black pepper, to taste
1 cup orange juice (freshly squeezed is best)
1/4 cup sugar
1/2 cup chicken or duck stock
2 tablespoons red wine vinegar
1 tablespoon unsalted butter
Zest of 1 orange
Fresh thyme or parsley, for garnish
Execution
Prepare the Duck Breasts
Preheat your oven to 375°F (190°C). Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
Sear the Duck
In a large, oven-safe skillet, place the duck breasts skin-side down over medium heat. Sear for about 6-8 minutes, or until the skin is golden brown and crispy. Drain excess fat from the skillet, reserving about 1 tablespoon for the sauce.
Finish Cooking in the Oven
Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 10-15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the oven and let the duck rest for 5 minutes.
. Make the Orange Sauce
While the duck is resting, prepare the sauce. In the same skillet, add the reserved duck fat and sugar. Cook over medium heat, stirring until the sugar dissolves and turns a light caramel color.
Slowly add the orange juice, scraping up any browned bits from the bottom of the pan. Stir in the chicken stock and red wine vinegar. Let it simmer for about 5-7 minutes until it thickens slightly. Stir in the butter and orange zest for added flavor.
Slice and Serve
Slice the duck breasts against the grain and arrange them on plates. Drizzle the orange sauce over the duck and garnish with fresh thyme or parsley.
Additional tips
- Fruit Variation: For a twist, add a splash of Grand Marnier or other fruit liqueurs to the sauce for extra flavor.
- Serving Suggestions: Duck à l’Orange pairs wonderfully with roasted vegetables, creamy mashed potatoes, or a simple green salad for a complete meal.
- Cooking Method: If you prefer, you can cook the duck breasts entirely in the oven instead of searing them first. Just adjust the cooking time to ensure the skin becomes crispy.
