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Seared Orange Duck Breast

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

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 400°.

  3. 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).

  4. 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.

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