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Crispy Duck à l'Orange with Lime-Scallion Pancakes

Photo: Greg Dupree; Styling: Lindsey Ellis Beatty

Active time 20 mins
Total time 55 mins

Serves 6


  • 6 (6-oz.) skin-on duck breasts
  • 1 teaspoon Chinese five spice powder
  • 2 teaspoons kosher salt, divided
  • 1/2 cup dry white wine
  • 1/2 teaspoon cornstarch
  • 2 teaspoons orange zest, plus 5 Tbsp. fresh juice (from 2 oranges), divided
  • 2 tablespoons rice vinegar
  • Orange slices
  • 3 scallions, white and light green parts only, chopped
  • [SUB_RECIPE_LINK {Lime-Scallion Pancakes} {150542}]

How to Make It

  1. Preheat oven to 400°F. Make 1/2-inch cuts in duck fat about 1 inch apart in a diamond pattern. (Do not cut through flesh.) Sprinkle both sides of duck evenly with five spice and 1 1/2 teaspoons of the salt.

  2. Heat a large heavy skillet or cast-iron skillet over high until very hot. Place duck breasts, skin-side down, in skillet, and reduce heat to medium-low. Cook until duck skin is deep golden, about 23 minutes, carefully discarding drippings halfway through cooking time.

  3. Transfer breasts, skin side up, to a rimmed baking sheet. Bake in preheated oven to desired degree of doneness, about 8 minutes for medium.

  4. Meanwhile, place skillet over medium-high; add wine, and bring to a simmer. Cook, stirring occasionally, until reduced by half, about 2 minutes. Whisk together cornstarch and orange juice; add to wine with remaining 1/2 teaspoon salt. Cook, whisking constantly, until thickened, about 1 minute. Add rice vinegar and orange zest; stir until smooth. Slice duck, and place on a platter with orange slices. Drizzle sauce over duck before serving; garnish with scallions. Serve with Lime-Scallion Pancakes.