Orange Duck Recipe - Duck Breast a l'Orange
Welcome to Food Wishes! In this recipe, Chef John shows you how to make a delicious Orange Duck dish, also known as Duck Breast a l'Orange. This simple yet incredibly flavorful dish consists of tender and moist duck breasts with crispy skin, served with a sweet and tangy orange sauce. The combination of flavors in this dish is truly amazing, making it a perfect choice for a special occasion or a gourmet meal at home.
To make this recipe, you will need the following ingredients:
- 2 duck breasts (about 8 ounces each), boneless with skin
- Kosher salt, for seasoning
- Freshly ground black pepper, for seasoning
- 1 tablespoon of duck fat (or vegetable oil)
- For the sauce:
- Freshly grated zest of 1 orange
- A splash of Grand Marnier (orange brandy)
- 1 tablespoon of sherry vinegar
- 1 tablespoon of orange marmalade
- A pinch of cayenne pepper
- 1 cup of duck stock (or chicken stock/broth)
To start, make slashes in the duck skin without touching the meat. Salt generously on both sides and let it sit at room temperature for 15 minutes. Meanwhile, prepare the sauce by combining orange zest, Grand Marnier, sherry vinegar, orange marmalade, cayenne pepper, and duck stock in a bowl.
After resting, pat the duck breasts dry with paper towels and re-season with salt. Heat a skillet with duck fat on medium heat and cook the duck breasts skin-side down for 6 minutes. Flip and cook for another 4 minutes for a perfect medium doneness. Remove from the pan and let them rest for 10 minutes.
While the duck is resting, make the sauce in the same pan by adding a teaspoon of flour to the remaining duck fat and cooking for 1 minute. Pour in the sauce mixture and increase the heat to medium-high. Bring it to a boil, stirring to dissolve the caramelized goodness from the pan. Reduce the sauce until it thickens.
Slice the rested duck breasts and spoon the sauce over them. Garnish with orange zest strips. Serve and enjoy this mouthwatering orange duck dish!
Ingredients:
- 2 duck breasts (about 8 ounces each), boneless with skin
- Kosher salt, for seasoning
- Freshly ground black pepper, for seasoning
- 1 tablespoon of duck fat (or vegetable oil)
- For the sauce:
- Freshly grated zest of 1 orange
- A splash of Grand Marnier (orange brandy)
- 1 tablespoon of sherry vinegar
- 1 tablespoon of orange marmalade
- A pinch of cayenne pepper
- 1 cup of duck stock (or chicken stock/broth)
Cooking steps:
- Make slashes in the duck skin without touching the meat. Salt generously on both sides and let it sit at room temperature for 15 minutes.
- Meanwhile, prepare the sauce by combining orange zest, Grand Marnier, sherry vinegar, orange marmalade, cayenne pepper, and duck stock in a bowl.
- After resting, pat the duck breasts dry with paper towels and re-season with salt.
- Heat a skillet with duck fat on medium heat and cook the duck breasts skin-side down for 6 minutes. Flip and cook for another 4 minutes for a perfect medium doneness. Remove from the pan and let them rest for 10 minutes.
- While the duck is resting, make the sauce in the same pan by adding a teaspoon of flour to the remaining duck fat and cooking for 1 minute. Pour in the sauce mixture and increase the heat to medium-high. Bring it to a boil, stirring to dissolve the caramelized goodness from the pan. Reduce the sauce until it thickens.
- Slice the rested duck breasts and spoon the sauce over them. Garnish with orange zest strips. Serve and enjoy!
