Duck à l'Orange

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Duck à l'OrangeRecipe

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Duck breast is best when cooked to medium-rare or medium--it develops livery flavor when cooked longer.

Serves 4 (serving size: 1 duck breast half and about 2 tablespoons sauce)


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4 (6-ounce) skin-on, boneless duck breast halves
3/4 teaspoon kosher salt
3/4 cup fresh orange juice
3/4 cup unsalted chicken stock
2 tablespoons sherry vinegar
1/4 cup sugar
3 tablespoons water
1 tablespoon grated orange rind
1/4 cup chopped shallots
1/4 cup Grand Marnier (orange-flavored liqueur)
1 tablespoon unsalted butter


Hands-on: 45 Minutes
Total: 45 Minutes

1. Score a 3/4-inch diamond pattern in the skin of each breast half with a sharp knife (cutting through the skin, but not into the flesh). Sprinkle both sides of breast halves with salt; let stand 15 minutes.

2. Combine juice, stock, and vinegar in a medium bowl. Combine sugar and water in a medium saucepan over medium-high heat. Bring to a boil, stisrring until sugar dissolves; cook, without stirring, until liquid turns a golden amber color (about 5 minutes). Carefully stir in juice mixture (the liquid will boil rapidly); stir until hardened sugar dissolves. Bring to a boil; cook until reduced to 3/4 cup (about 10 minutes). Remove from heat; stir in rind.

3. Place duck breasts, skin side down, in a large skillet. Place pan over medium heat; cook 10 minutes or until skin is golden brown, occasionally pouring off excess fat. Flip breasts; cook 4 minutes for medium (145°) or until desired degree of doneness. Place breasts on a cutting board.

4. Pour off fat from pan. Place pan over medium-high heat. Add shallots; cook 45 seconds, stirring frequently. Add liqueur; cook 15 seconds or until liquid nearly evaporates, scraping pan to loosen browned bits. Stir in juice mixture. Bring to a boil; cook 2 minutes or until sauce thickens slightly. Remove pan from heat; add butter, stirring until butter melts.

5. Cut duck breasts across the grain into 1/2-inch-thick slices. Serve with sauce.

Created date

October 2015

Nutritional Information

Calories 388
Fat 16.8 g
Satfat 5.6 g
Monofat 7.7 g
Polyfat 2.2 g
Protein 33 g
Carbohydrate 21 g
Fiber 1 g
Cholesterol 181 mg
Iron 4 mg
Sodium 494 mg
Calcium 26 mg