Seared Orange Duck Breast

recipe
Venture out from the traditional Christmas dinner offerings, like turkey and baked ham, with this simple seared duck breast served with a sauce made from orange juice, sake, soy sauce, and honey.

Yield:

6 servings (serving size: 3 ounces duck and about 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 166
Caloriesfromfat 24 %
Fat 4.5 g
Satfat 1.3 g
Monofat 1.5 g
Polyfat 1.5 g
Protein 24.5 g
Carbohydrate 6.7 g
Fiber 0.1 g
Cholesterol 123 mg
Iron 4.5 mg
Sodium 562 mg
Calcium 13 mg

Ingredients

3 (12-ounce) frozen duck breasts, thawed
1 1/2 tablespoons grated orange rind
1 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, crushed
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup sake (rice wine)
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon vegetable oil

Preparation

Trim skin and fat from duck; cut each breast in half. Combine duck, rind, salt, pepper, and garlic in a bowl. Cover and refrigerate 30 minutes.

Preheat oven to 400°.

Combine the orange juice, sake, soy sauce, and honey in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced to 2/3 cup (about 10 minutes).

Heat oil in a large nonstick skillet over medium-high heat. Add duck; sauté 5 minutes. Turn duck over; drizzle with 3 tablespoons juice mixture. Wrap handle of skillet with foil; bake at 400° for 10 minutes. Remove duck from pan; slice duck into 1/4-inch-thick pieces. Serve with orange-juice sauce.

Note: Duck breasts may be found in the frozen poultry section. Try pairing this dish with Sainsbury Pinot Noir 1998 (Carneros) $22. It's an earthy wine with hints of mandarin orange.

December 1999
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