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Sliced seared duck breast with crispy skin, garnished with microgreens and orange segments, served with a golden sauce on a white plate.

Duck à l’Orange

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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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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: French
Calories: 1200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Duck breasts skin-on
  • Kosher salt and black pepper to taste
  • 1 cup Orange juice fresh
  • 1 Orange zested
  • 1 cup Chicken broth
  • ¼ cup White wine dry
  • 1 teaspoon Soy sauce
  • 1 teaspoon Calabrian chili chopped
  • 1 teaspoon Ginger thinly sliced
  • ¼ cup Honey
  • 2 tablespoon Red wine vinegar
  • 2 tablespoon Unsalted butter
  • Orange slices or additional zest for garnish
  • Fresh herbs for garnish

Equipment

  • Sharp Knife
  • Whisk
  • Small saucepan
  • Zester
  • Tongs
  • Heavy skillet (cast iron preferred)

Method
 

  1. Score the duck skin in a shallow crosshatch pattern, being careful not to cut into the meat.
  2. Season both sides of the duck breasts generously with kosher salt and black pepper.
  3. Place duck breasts skin-side down in a cold pan. Turn heat to medium-low and cook for 10 minutes, allowing the fat to render and skin to crisp.
  4. Remove the duck breasts from the pan and set aside to rest for about 10 minutes while you make the sauce.
  5. Pour off excess duck fat from the pan, leaving about 1 to 2 tablespoons in the skillet.
  6. Add orange juice, orange zest, ginger, chicken broth, white wine, honey, soy sauce, Calabrian chili, and red wine vinegar to the pan.
  7. Simmer over medium heat for 10 to 15 minutes, stirring occasionally, until the sauce reduces and thickens.
  8. Return the duck breasts to the pan, skin side down.
  9. Cook for another 1 to 2 minutes to re-crisp the skin, then flip and sear the flesh side for 30 seconds.
  10. Remove from heat and let the duck rest briefly (no more than 2 minutes).
  11. Whisk the unsalted butter into the sauce until glossy.
  12. Slice duck on a bias and plate with a generous drizzle of the orange glaze.
  13. Garnish with orange slices or zest and fresh herbs. Serve immediately.

Nutrition

Calories: 1200kcalCarbohydrates: 99gProtein: 94gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 413mgSodium: 1479mgPotassium: 1876mgFiber: 1gSugar: 92gVitamin A: 1440IUVitamin C: 153mgCalcium: 71mgIron: 22mg

Notes

Storage: The crispy skin won't survive a trip to the fridge, so this is best eaten right after searing. If you have leftover duck, store it separately from the sauce, covered, for up to 2 days, and reheat gently so it doesn't overcook. The orange glaze keeps on its own in the fridge for about a week, just rewarm and whisk before serving.

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