Duck L Orange
Indulge in the timeless elegance of Duck à l'Orange, a dish that perfectly blends succulent pan-seared duck breasts with a vibrant and tangy orange sauce. This recipe brings the rich, crispy texture of skin-on duck together with the delicate sweetness of freshly squeezed orange juice, balanced by a subtle acidity from white wine vinegar. The sauce, enriched with orange zest, butter, and a touch of cornstarch for the perfect velvety consistency, clings lovingly to each tender slice of duck. Finished with fresh orange segments, this French-inspired classic is a sophisticated choice for dinner parties or special occasions. Ready in under an hour and designed to impress, Duck à l'Orange offers a symphony of flavors that’s both luxurious and approachable.
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Recipe Information
Ingredients
- 4 pieces Duck breasts (skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 1.5 cups Orange juice (freshly squeezed)
- 0.5 cups Chicken stock
- 1 tablespoon Granulated sugar
- 2 tablespoons White wine vinegar
- 1 teaspoon Orange zest
- 2 tablespoons Unsalted butter
- 1 teaspoon Cornstarch
- 2 teaspoons Water
- 1 orange Orange segments
Instructions
Preheat your oven to 375°F (190°C).
Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern without cutting into the meat.
Season both sides of the duck breasts with salt and black pepper.
Heat a large oven-safe skillet over medium heat and add the vegetable oil.
Place the duck breasts skin-side down in the skillet and cook for 6-8 minutes until the skin is golden and crispy. Drain excess fat as needed.
Flip the duck breasts and cook the meat side for 2 minutes. Transfer the skillet to the preheated oven and roast for 6-8 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Remove the duck from the skillet and let it rest for 10 minutes, loosely covered with foil.
In a medium saucepan over medium heat, combine orange juice, chicken stock, sugar, and white wine vinegar. Bring the mixture to a simmer and let it reduce by half, about 10 minutes.
Stir in the orange zest and butter, whisking until the butter melts and incorporates.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the sauce to thicken it. Simmer for 1-2 minutes until the sauce coats the back of a spoon.
Add the orange segments to the sauce and stir gently to combine.
Slice the duck breasts against the grain and arrange them on a serving platter. Drizzle the orange sauce over the duck and serve immediately.
Nutrition Facts
Calories |
4300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.3 g | 393% | |
| Saturated Fat | 108.4 g | 542% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 112.9 g | ||
| Protein | 190.3 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 2899 mg | 62% | |
*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.
