Honey Orange Duck
Elevate your dinner table with the luxurious flavors of Honey Orange Duck, a dish that combines crispy-skinned duck breasts with a luscious, tangy-sweet glaze. Perfectly seasoned and seared to golden perfection, the duck is finished in a decadent sauce made from freshly squeezed orange juice, rich honey, soy sauce, and a hint of garlic and orange zest. This quick yet elegant recipe, ready in just 40 minutes, highlights the art of balancing savory and citrusy notes. Garnish with fresh thyme for an aromatic flourish and serve with roasted vegetables or a light salad for a restaurant-quality meal at home. Perfect for date nights or special occasions, this Honey Orange Duck will impress with its irresistible flavor and gourmet appeal.
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Recipe Information
Ingredients
- 2 pieces duck breasts, skin-on
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup orange juice
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon orange zest
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt and black pepper.
Place a cold, dry skillet over medium heat and lay the duck breasts skin-side down into the pan. Cook for 6-8 minutes, allowing the fat to render and the skin to become crispy.
Flip the duck breasts and cook for another 3-5 minutes, depending on your desired level of doneness. Remove the duck from the pan and let it rest on a plate tented with aluminum foil.
In the same skillet, drain any excess fat, leaving about 1 tablespoon in the pan. Lower the heat to medium-low.
Add the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
Pour in the orange juice, honey, and soy sauce. Stir well and simmer the mixture for 3-4 minutes until it slightly thickens.
Add the butter and orange zest, stirring until the butter is fully melted and the sauce is glossy.
Return the duck breasts to the skillet and spoon the sauce over the top. Cook for 1-2 minutes to warm the duck and coat it with the glaze.
Transfer the duck breasts to serving plates, drizzle with additional sauce, and garnish with fresh thyme leaves if desired. Serve immediately.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 62.1 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1047 mg | 22% | |
*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.
