Crispy Duck Breast with Orange Sauce
A restaurant-quality duck breast with perfectly crispy skin and a classic orange sauce.
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 2
- Difficulty: Moderate
- Diet: Low-carb, Gluten-free
EQUIPMENT NEEDED
- Large heavy-bottomed skillet or cast iron pan
- Sharp knife
- Meat thermometer
- Small saucepan
- Paper towels
- Cutting board
Alternative: Any thick-bottomed pan will work.
INGREDIENTS
For the Duck:
- 2 duck breasts (about 200g/7oz each)
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
For the Orange Sauce:
- 240ml (1 cup) fresh orange juice
- 120ml (1/2 cup) chicken stock
- 60ml (1/4 cup) dry red wine
- 2 tbsp honey
- 1 orange, zested
- 1 sprig fresh thyme (optional)
METHOD
- Score duck skin in a diamond pattern, without cutting into the meat.
- Season both sides generously with salt and pepper.
- Place duck skin-side down in a COLD pan.
- Turn heat to medium and cook for 15-18 minutes until skin is golden brown and crispy.
- Flip and cook for 4-5 minutes for medium-rare (internal temperature 135°F/57°C).
- Rest duck for 10 minutes before slicing.
For the Sauce:
- Combine all sauce ingredients in a saucepan.
- Simmer until reduced by half and slightly syrupy (about 10 minutes).
CRUCIAL TIPS
- Start with a COLD pan – this is non-negotiable for crispy skin.
- Never skip the resting time.
- Score the fat, not the meat.
- Pat duck completely dry before cooking.
STORAGE & VARIATIONS
Storage:
- Refrigerate leftovers for up to 3 days.
- Freeze for up to 3 months.
Common Mistakes:
- Overcooking (duck should be pink inside).
- Cutting into meat while scoring.
- Starting with a hot pan.
- Not reducing sauce enough.
Variations:
- Add star anise to sauce for an Asian twist.
- Use blood oranges when in season.
- Replace wine with port for a richer sauce.
Temperature Guide:
- Rare: 125°F/52°C
- Medium-rare: 135°F/57°C
- Medium: 140°F/60°C
- Well-done: Not recommended
Serve with roasted potatoes cooked in the rendered duck fat for the ultimate experience.
