Entrée: United States – Duck Breast with Orange Sauce

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 15 min

Additional 5 min

Total 30 min

Ingredients

2 duck breasts, about 12 oz total (340 g total)
Salt and black pepper, to taste
1 tbsp (15 ml) vegetable oil
1 / 2 cup (120 ml) freshly squeezed orange juice
2 tbsp (30 ml) honey
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) orange zest
1 tsp (5 ml) cornstarch mixed with 1 tbsp (15 ml) water

Instructions

1. **Prepare the Duck Breasts:** Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Season generously with salt and black pepper.
2. **Sear the Duck Breasts:** Heat the vegetable oil in a skillet over medium-high heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy and golden brown. Flip and cook for another 4 minutes for medium-rare, or longer if you prefer more doneness. Remove from the skillet, let rest for 5 minutes, then slice.
3. **Prepare the Orange Sauce:** In a small saucepan, combine orange juice, honey, white wine vinegar, soy sauce, and orange zest. Bring to a simmer over medium heat. Add the cornstarch mixture and stir until the sauce thickens. Adjust seasoning with salt and pepper if necessary.
4. **Serve:** Spoon the orange sauce over the sliced duck breast and serve immediately. Enjoy with your choice of side dishes, such as roasted vegetables or mashed potatoes.