Chef John's Orange Duck recipe

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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

Nutrition Info

354.2 calories
carbohydrate: 14.9 g
cholesterol: 129.6 mg
fat: 20.9 g
fiber: 0.3 g
protein: 19.8 g
saturatedFat: 8 g
servingSize: -
sodium: 593 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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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