Crispy Duck Breast with Orange Sauce
Restaurant-quality duck à l’orange with perfectly crispy skin
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus resting)
- Servings: 2
- Difficulty: Moderate
- Diet: Non-vegetarian
EQUIPMENT NEEDED
- Large heavy-based frying pan (preferably oven-safe)
- Small saucepan
- Sharp knife
- Meat thermometer
- Cutting board
- Wooden spoon
Alternative: Use any heavy-bottomed pan and transfer to oven-proof dish if needed
INGREDIENTS
For the Duck
- 2 duck breasts (7-8 oz/200-225g each)
- ½ tsp fine salt
- ½ tsp black pepper
For the Orange Sauce
- 2 large oranges, juiced (about 1 cup/240ml)
- 150ml dry red wine
- 4 tbsp (60ml) chicken stock
- 2 tbsp honey
- 1 tsp orange zest
- 1 tbsp cornflour mixed with 1 tbsp water
METHOD
For the Duck
- Score duck skin in a diamond pattern, careful not to cut into meat.
- Season both sides generously with salt and pepper.
- Place duck skin-side down in a cold pan.
- Heat pan to medium and cook for 15-18 minutes until skin is golden-brown and crispy.
- Turn breast over and cook for 4-5 minutes more for medium-rare (Internal temperature should reach 137°F/58°C).
- Rest meat for 10 minutes before slicing.
For the Sauce
- Combine orange juice, wine, stock, and honey in saucepan.
- Bring to boil, reduce heat and simmer 8-10 minutes.
- Add cornflour mixture, stir until thickened.
- Season to taste.
CRUCIAL TIPS
- Never start with a hot pan – cold pan ensures fat renders properly.
- Score fat deep enough to reach fat layer but don’t cut into meat.
- Pat duck completely dry before cooking.
- Save rendered duck fat for roast potatoes.
STORAGE & VARIATIONS
Storage
- Keep refrigerated up to 2 days.
- Reheat in oven at 300°F/150°C until warm.
Common Mistakes
- Rushing the fat rendering process.
- Overcooking the meat.
- Not resting before slicing.
Variations
- Add 2 tbsp brandy to sauce.
- Use clementines instead of oranges.
- Add fresh thyme or rosemary to sauce.
Perfect served with roasted potatoes and seasonal greens
