Seared Orange Duck Breast

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

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Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 24%
  • Fat: 4.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 24.5g
  • Carbohydrate: 6.7g
  • Fiber: 0.1g
  • Cholesterol: 123mg
  • Iron: 4.5mg
  • Sodium: 562mg
  • Calcium: 13mg


  • 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


  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) $22. It's an earthy wine with hints of mandarin orange.
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