Description
Duck à l'Orange is a classic French dish featuring succulent duck breast halves served with a tangy and sweet orange sauce. This recipe offers a quick and elegant way to enjoy this traditional favorite by using duck breasts instead of a whole duck, resulting in a tender, crispy-skinned dish with a luscious citrus glaze.
Ingredients
Scale
Duck
- 2 duck breast halves
- salt to taste
- 1 tablespoon reserved duck fat
- 1 teaspoon all-purpose flour
- 1 tablespoon butter
Orange Sauce
- 1 cup chicken broth
- 2 tablespoons orange liqueur (such as Grand Marnier®)
- 1 tablespoon sherry vinegar
- 1 tablespoon Seville orange marmalade, or more to taste
- 2 teaspoons grated orange zest
- 1 pinch cayenne pepper
Instructions
- Prepare the duck: Score the duck skin almost all the way through fat in a diagonal crosshatch pattern. Generously season both sides with salt and let rest skin-side up at room temperature for 15 minutes.
- Mix the sauce: In a small bowl, whisk together chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper until well combined.
- Dry and season duck: Pat duck breasts dry with paper towels to ensure crisp skin. Re-season the skin side with salt right before cooking.
- Cook duck skin-side down: Heat reserved duck fat in a heavy skillet over medium heat for 2 minutes. Place duck breasts skin-side down and cook for about 6 minutes until fat renders and skin is crisp.
- Cook duck on the other side: Flip the breasts and cook for about 4 minutes more until the meat is medium-rare (internal temperature 140°F/60°C). Remove from skillet and let rest on a plate. Pour rendered duck fat into a glass jar for later use or discard.
- Make the sauce: Return the skillet to medium heat, whisk flour into the pan, and cook for 1 minute until fully incorporated. Pour the orange mixture into the skillet and bring to a boil. Let the sauce thicken and reduce for 3 to 5 minutes.
- Finish the sauce: Reduce heat to low. When bubbling stops, add butter and stir until melted and fully incorporated. Season sauce with salt to taste.
- Serve: Slice the duck breasts across the grain, arrange on a plate, and spoon the orange sauce over the top. Garnish with thin strips of orange zest. Serve immediately and enjoy.
Notes
- This recipe uses duck breasts instead of a whole duck for quicker cooking and easier preparation.
- Scoring the duck skin helps render the fat and results in a crispy, flavorful skin.
- Use Seville orange marmalade for authentic bitter orange flavor; regular orange marmalade can be substituted if needed.
- Letting the duck rest after cooking ensures juicy and tender meat.
- Singing the orange zest as garnish adds vibrant aroma and visual appeal.
Nutrition
- Serving Size: 1 serving
- Calories: 354 kcal
- Sugar: 12 g
- Sodium: 593 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 130 mg
