Chef John's Orange Duck

4.7
(53)

This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.

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Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
50 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 2 duck breast halves

  • salt to taste

  • 1 cup chicken broth

  • 2 tablespoons orange liqueur (such as Grand Marnier®)

  • 1 tablespoon sherry vinegar

  • 1 tablespoon Seville orange marmalade, or more to taste

  • 2 teaspoons grated orange zest

  • 1 pinch cayenne pepper

  • 1 tablespoon reserved duck fat

  • 1 teaspoon all-purpose flour

  • 1 tablespoon butter

Directions

  1. Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.

  2. Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.

  3. Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.

  4. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.

  5. Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.

  6. Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

Cook's Note:

You can substitute vegetable oil for the duck fat.

Nutrition Facts (per serving)

354 Calories
21g Fat
15g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 354
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 40%
Cholesterol 130mg 43%
Sodium 593mg 26%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 20g
Vitamin C 5mg 27%
Calcium 16mg 1%
Iron 3mg 14%
Potassium 19mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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