Chilli Orange Duck
Indulge in the perfect balance of sweet, spicy, and savory with this Chilli Orange Duck recipe—a sophisticated dish that’s surprisingly easy to prepare. Juicy duck breasts are seared to crispy perfection before being bathed in a luscious sauce made from fresh orange juice, fragrant zest, a touch of honey, and a kick of chili flakes. Aromatics like garlic and ginger add depth, while a splash of soy sauce ties the flavors together beautifully. Ready in just 45 minutes, this stunning dish is perfect for dinner parties or a special weeknight treat. Serve with a drizzle of the tangy, spicy sauce and a sprinkling of fresh coriander for an irresistible restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces Duck breasts
- 250 ml Orange juice
- 1 whole orange Orange zest
- 1 teaspoon Chilli flakes
- 2 tablespoons Honey
- 3 tablespoons Soy sauce
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh coriander, chopped (optional, for garnish)
Instructions
Pat the duck breasts dry with paper towels and score the skin in a criss-cross pattern, being careful not to cut into the flesh.
Season the duck breasts with salt and pepper on both sides.
Heat a large skillet or frying pan over medium heat and add the vegetable oil.
Place the duck breasts skin-side down in the skillet and cook for 5-7 minutes, until the skin is golden brown and crispy. Flip the duck breasts and cook for another 3-4 minutes on the flesh side.
Remove the duck breasts from the skillet and set them aside. Drain excess fat from the pan, leaving about a tablespoon for the sauce.
In the same skillet, reduce the heat to medium-low and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Add the orange juice, orange zest, chilli flakes, honey, and soy sauce to the skillet. Stir well and bring the mixture to a simmer.
Cook the sauce for 5-7 minutes, allowing it to reduce and thicken slightly.
Return the duck breasts to the skillet, skin-side up, and spoon the sauce over them. Cook for another 3-5 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare.
Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing.
Serve the duck breasts drizzled with the chilli orange sauce and garnish with fresh coriander, if desired.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 55.3 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
