Grilled Duck Breasts with Red Wine and Orange Sauce
Elevate your next dinner with this sophisticated recipe for Grilled Duck Breasts with Red Wine and Orange Sauce. Tender, juicy duck breasts are grilled to perfection with crispy, golden skin, then paired with a luscious reduction of red wine, fresh orange juice, and honey, creating a perfect balance of savory and citrusy-sweet flavors. The addition of orange zest and a glossy butter finish takes this vibrant sauce to the next level, delivering restaurant-quality results right at home. Whether you're hosting a special occasion or treating yourself to an elegant weeknight indulgence, this dish is sure to impress. Serve with roasted vegetables or creamy mashed potatoes for a truly unforgettable meal. Keywords: grilled duck breast, red wine orange sauce, citrus glaze, gourmet dinner, special occasion recipe.
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Recipe Information
Ingredients
- 2 pieces duck breasts
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup red wine
- 1 cup orange juice
- 1 teaspoon orange zest
- 2 tablespoons honey
- 2 tablespoons unsalted butter
- 1 piece shallot
- 1 clove garlic
- 1 cup chicken or beef stock
Instructions
Preheat the grill to medium-high heat.
Pat the duck breasts dry with paper towels and score the skin in a crisscross pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with coarse salt and black pepper.
Drizzle the olive oil over the duck breasts, coating them evenly.
Place the duck breasts skin-side down on the preheated grill. Cook for 4-5 minutes, or until the skin is crispy and golden brown.
Flip the duck breasts and grill for an additional 3-4 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust cooking time based on your preferred doneness.
Remove the duck breasts from the grill and let them rest for at least 5 minutes before slicing.
Meanwhile, prepare the sauce. Finely chop the shallot and garlic.
In a medium saucepan over medium heat, melt 1 tablespoon of butter and sauté the shallot and garlic until soft and translucent, about 2-3 minutes.
Add the red wine, orange juice, orange zest, and honey to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer until reduced by half, about 10 minutes.
Stir in the chicken or beef stock and continue simmering for an additional 5 minutes, or until the sauce has thickened slightly.
Turn off the heat and whisk in the remaining tablespoon of butter for a glossy finish.
Slice the grilled duck breasts thinly and arrange them on a plate.
Drizzle the red wine and orange sauce over the duck slices or serve the sauce on the side.
Garnish with fresh orange slices or parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 3215 mg | 140% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 59.8 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1379 mg | 29% | |
*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.
