Duck a l’Orange

Duck a l’Orange

Duck à l'orange is a classic dish that, over time, became somewhat of a cliché, causing many to shy away from making it to avoid seeming unoriginal. However, it's a shame because it's genuinely delicious. While traditionally prepared with a whole roasted duck, opting for duck breasts yields similar results in significantly less time.
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Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 50 minutes
Course Main Course
Cuisine world cuisine
Servings 2
Calories 354 kcal

Ingredients
  

  • 2 duck breast halves
  • salt to taste
  • 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
  • 1 tablespoon reserved duck fat
  • 1 teaspoon all-purpose flour
  • 1 tablespoon butter

Instructions
 

  • Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
  • Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
  • Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
  • Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
  • Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
  • Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

Notes

  • You can substitute vegetable oil for the duck fat.
 

Nutrition

Calories: 354kcalCarbohydrates: 15gProtein: 20gFat: 21gSaturated Fat: 8gCholesterol: 130mgSodium: 593mgPotassium: 19mgSugar: 12gVitamin C: 5mgCalcium: 16mgIron: 3mg
Keyword Duck a l’Orange
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French Recipes

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