Entrée: France – Canard À L'orange (Duck with Orange Sauce (Bone-In))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

2 bone-in, skin-on duck breasts, about 20 oz total (567 g total); estimated 340 g cooked edible duck breast with skin for the nutrition estimate (assumes about 80% edible raw weight after removing bones and about 75% cooked yield).
Salt and black pepper to taste
1 / 3 cup (65 g) granulated sugar
2 tbsp (30 ml) white wine vinegar
1 cup (240 ml) fresh orange juice (about 2–3 oranges)
Zest of 1 orange
1 / 2 cup (120 ml) chicken stock
1–2 tbsp (15–30 ml) Grand Marnier or Cognac (optional)
2 tbsp (30 g) cold unsalted butter, cubed

Instructions

1. Score and season duck breasts; render skin in a cold skillet over medium heat until crisp and golden (8–12 minutes). Flip and brown flesh briefly.
2. Finish in a 400°F (200°C) oven 5–8 minutes for medium-rare; remove and rest.
3. For the sauce, sprinkle sugar in a saucepan and melt to a light caramel, stir in vinegar to deglaze and add orange juice, zest, and chicken stock.
4. Simmer until reduced by about half and slightly syrupy; stir in liqueur if using.
5. Off heat, whisk in cold butter pieces to finish the sauce, season to taste, and strain if desired.
6. Slice duck breasts and spoon orange sauce over slices to serve.