Entree: France – Duck à l'Orange (Duck with Orange)

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 20 min

Cook 20 min

Total 45 min

Ingredients

2 bone-in, skin-on duck breasts, approx. 10 oz (285 g) each (estimate: Practical estimate: about 70% of the stated gross weight is cooked edible meat after excluding bone and cooking-related weight loss.)
1 tsp (5 g) kosher salt
1/2 tsp (2 g) freshly ground black pepper
1/4 cup (60 ml) fresh orange juice (about 1 medium orange)
2 tbsp (30 ml) Grand Marnier or orange liqueur (optional)
1/4 cup (60 ml) chicken stock
2 tbsp (30 ml) white wine vinegar
2 tbsp (25 g) granulated sugar
1 tbsp (15 ml) unsalted butter
Zest of 1 orange (about 1 tsp / 2 g)
1 tbsp (15 ml) olive oil

Instructions

1. Pat the duck breasts dry, score the skin in a diamond pattern without cutting the meat, then season both sides with salt and pepper.
2. Heat a cold skillet over medium-low, place duck breasts skin-side down (no oil initially) and render fat slowly until skin is deep golden and crisp, about 10–12 minutes, spooning off excess fat as needed.
3. Flip breasts and sear the meat side 1–2 minutes, then transfer the skillet to a 400°F (200°C) oven and roast until internal temperature reaches 135°F (57°C) for medium-rare, about 6–8 minutes; remove and rest 6–8 minutes.
4. Pour off all but 1 tbsp (15 ml) duck fat from the skillet, return to medium heat, add sugar and vinegar, stirring until caramelized and deglazed.
5. Add orange juice, Grand Marnier (if using), and chicken stock; simmer until slightly reduced and syrupy, about 4–6 minutes, then whisk in butter and orange zest; adjust seasoning.
6. Slice the rested duck breasts across the grain and serve with the orange sauce spooned over.