Pan-seared duck breasts with ultra-crispy skin served with a Calabrian chili-spiked orange glaze. A classic French dish made easy enough for home cooks.
Why You'll Love Duck à l'Orange
This dish is a showstopper. The rich duck meat, crispy golden skin, and tangy-sweet orange glaze come together in a restaurant-worthy main that's perfect for special occasions - or just because.
Tips and Tricks
- Score the duck skin gently - just enough to help the fat render without cutting into the meat.
- Start the duck in a cold pan - this ensures maximum crispiness without overcooking.
- Reduce the sauce until it just coats a spoon - it'll thicken slightly more once the butter is added.
Variations
- Add a splash of Grand Marnier or triple sec to the sauce for a deeper citrus kick.
- Use blood orange juice for a seasonal winter twist with a beautiful ruby hue.
- Swap in pomegranate molasses instead of honey for a tangier, Middle Eastern-inspired version.
Substitutions
- Use maple syrup or agave in place of honey if needed - just adjust sweetness to taste.
- Chicken thighs (skin-on, bone-in) can work in place of duck, though the flavor will differ.
- If you don't have Calabrian chili, use red pepper flakes or a dash of hot sauce for heat.
Best Served With
- Pommes purée or creamy mashed potatoes
- Blistered green beans or sautéed haricots verts
- A crisp endive or frisée salad with mustard vinaigrette
- Crusty French baguette to soak up the sauce
How to Store Leftovers
- Let the duck cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan over low heat or in a 300°F oven until warmed through.
- The sauce can be stored separately and reheated over low heat, whisking to re-emulsify.
Common Questions
Do I need to finish the duck in the oven?
Nope. Duck breast finishes beautifully on the stovetop as long as the heat stays moderate. No oven required.
Faq question 2?
Yes! You can make and reduce the sauce a day ahead-just reheat and finish with butter before serving.

Duck à l'Orange
Pan-seared duck breasts with ultra-crispy skin served with a Calabrian chili-spiked orange glaze. A classic French dish made easy enough for home cooks.




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