Contemporary Duck
Indulge in the sophisticated flavors of "Contemporary Duck," a gourmet recipe that balances the richness of seared duck breast with a vibrant, citrus-infused glaze. Perfectly crispy skin and tender, juicy meat are elevated by a harmonious blend of freshly squeezed orange juice, fragrant orange zest, sweet honey, and savory soy sauce, accented with garlic, ginger, and fresh thyme. This easy yet elegant dish comes together in just 40 minutes, featuring a quick pan-seared technique that locks in flavor while keeping preparation streamlined. Ideal for date nights or special occasions, this duck pairs beautifully with roasted vegetables, creamy mashed potatoes, or a bright, zesty salad for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 2 pieces duck breast (skin-on)
- 120 ml orange juice (freshly squeezed)
- 1 teaspoon orange zest
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 4 sprigs thyme (fresh)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
Pat the duck breasts dry with paper towels and score the skin in a cross-hatch pattern without cutting into the meat.
Season the duck breasts generously on both sides with salt and black pepper. Allow them to come to room temperature for about 10 minutes.
Heat a large skillet over medium heat and add the olive oil. Place the duck breasts skin-side down into the pan and cook for 6-8 minutes until the skin is golden brown and crispy. Drain excess fat from the pan as needed.
Flip the duck breasts and cook the flesh side for an additional 2-3 minutes. Remove the duck from the skillet and transfer it to a plate to rest.
In the same skillet (remove excess fat if necessary), add the minced garlic, grated ginger, and fresh thyme. Sauté for about 30 seconds until fragrant.
Add the orange juice, orange zest, honey, and soy sauce to the pan. Stir to combine and bring the mixture to a gentle simmer.
Allow the glaze to reduce for about 5-7 minutes until it thickens slightly. Stir occasionally to prevent sticking.
Return the duck breasts to the skillet, skin-side up, and spoon the glaze over the meat. Cook for an additional 2-3 minutes, basting frequently.
Transfer the duck breasts to a cutting board and let them rest for 5 minutes. Slice thinly on an angle.
Serve the sliced duck with the remaining glaze drizzled on top. Pair with roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 44.9 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1111 mg | 24% | |
*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.
