Thyme-Roasted Duck Breast with Orange-Wine Sauce

  • capeshore Posted: 11/18/12
    Worthy of a Special Occasion

    I was looking for a nice duck recipe and this one didn't have a review... until now. The sauce makes the dish. I made the reduction the day before and it really helped move things along the next day at Sunday Dinner. I did make less sauce by using a cup of wine and a cup of orange juice, and reduced the other ingredients as well. I still had plenty left over. On it's own the sauce was complex but a little acidic UNTIL you served it with the duck. The two together were greater than the sum of the parts. I served this to a doubting husband who didn't like duck before. After dinner he handed me the recipe I had printed and said "save this one".

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