Love for Three Oranges Duck
Indulge in the sophisticated flavors of "Love for Three Oranges Duck," a showstopping dish that brings together the rich, crispy texture of pan-seared duck breasts with a vibrant orange-infused glaze. This recipe is a culinary ode to citrus, incorporating fresh orange juice, marmalade, and zest to create a tangy-sweet sauce perfectly balanced with savory notes of shallots, thyme, and butter. The duck is first rendered to golden perfection, leaving behind a flavorful base for the silky sauce that’s deglazed from all those caramelized bits. Quick to prepare and guaranteed to impress, this elegant main course is ideal for dinner parties or special occasions. Serve alongside roasted potatoes or steamed vegetables for a meal that’s as visually stunning as it is delicious. Perfect keywords: orange-glazed duck, pan-seared duck breast, citrus sauce recipes, elegant dinner ideas.
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Recipe Information
Ingredients
- 4 pieces duck breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup fresh orange juice
- 3 tablespoons orange marmalade
- 2 teaspoons orange zest
- 2 tablespoons butter
- 2 pieces shallots
- 1 cup chicken stock
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
Instructions
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat a large skillet over medium heat. Place the duck breasts skin-side down into the cold pan to slowly render the fat. Cook for 6-8 minutes or until the skin is golden and crispy.
Flip the duck breasts and cook for another 2-3 minutes for medium-rare, or longer if desired. Remove the duck from the skillet and set aside to rest, covered loosely with foil.
In the same skillet, discard all but 2 tablespoons of fat, and reduce the heat to medium-low. Add the shallots (finely chopped) and sauté for 2-3 minutes until softened.
Deglaze the pan by adding the orange juice, scraping up any browned bits on the bottom. Stir in the orange zest, orange marmalade, chicken stock, honey, fresh thyme, and a pinch of salt and pepper. Let it simmer for 5-7 minutes until thickened.
Whisk in the butter to create a silky sauce, and adjust seasoning if necessary.
Slice the rested duck breasts diagonally into thin pieces and arrange them on a serving platter.
Drizzle the orange sauce over the duck slices, and garnish with additional orange zest or fresh thyme if desired.
Serve immediately with your choice of sides, such as roasted potatoes or steamed vegetables.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 5283 mg | 230% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 79.5 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1576 mg | 34% | |
*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.
