Duck L Orange

Indulge in the timeless elegance of Duck à l'Orange, a dish that perfectly blends succulent pan-seared duck breasts with a vibrant and tangy orange sauce. This recipe brings the rich, crispy texture of skin-on duck together with the delicate sweetness of freshly squeezed orange juice, balanced by a subtle acidity from white wine vinegar. The sauce, enriched with orange zest, butter, and a touch of cornstarch for the perfect velvety consistency, clings lovingly to each tender slice of duck. Finished with fresh orange segments, this French-inspired classic is a sophisticated choice for dinner parties or special occasions. Ready in under an hour and designed to impress, Duck à l'Orange offers a symphony of flavors that’s both luxurious and approachable.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Duck breasts (skin-on)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Vegetable oil
• 1.5 cups Orange juice (freshly squeezed)
• 0.5 cups Chicken stock
• 1 tablespoon Granulated sugar
• 2 tablespoons White wine vinegar
• 1 teaspoon Orange zest
• 2 tablespoons Unsalted butter
• 1 teaspoon Cornstarch
• 2 teaspoons Water
• 1 orange Orange segments

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern without cutting into the meat.

Step 3

Season both sides of the duck breasts with salt and black pepper.

Step 4

Heat a large oven-safe skillet over medium heat and add the vegetable oil.

Step 5

Place the duck breasts skin-side down in the skillet and cook for 6-8 minutes until the skin is golden and crispy. Drain excess fat as needed.

Step 6

Flip the duck breasts and cook the meat side for 2 minutes. Transfer the skillet to the preheated oven and roast for 6-8 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Step 7

Remove the duck from the skillet and let it rest for 10 minutes, loosely covered with foil.

Step 8

In a medium saucepan over medium heat, combine orange juice, chicken stock, sugar, and white wine vinegar. Bring the mixture to a simmer and let it reduce by half, about 10 minutes.

Step 9

Stir in the orange zest and butter, whisking until the butter melts and incorporates.

Step 10

In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the sauce to thicken it. Simmer for 1-2 minutes until the sauce coats the back of a spoon.

Step 11

Add the orange segments to the sauce and stir gently to combine.

Step 12

Slice the duck breasts against the grain and arrange them on a serving platter. Drizzle the orange sauce over the duck and serve immediately.

Nutrition Facts

Serving size	(1743.9g)

Amount per serving	% Daily Value*
Calories	4300.4

Total Fat 306.3g	0%
Saturated Fat 108.4g	0%
Polyunsaturated Fat 8.4g
Cholesterol 834.2mg	0%
Sodium 3155.3mg	0%
Total Carbohydrate 176.0g	0%
Dietary Fiber 1.8g	0%
Total Sugars 112.9g
Protein 190.3g	0%

Vitamin D 0IU	0%
Calcium 176.1mg	0%
Iron 27.9mg	0%
Potassium 2899.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.3%

Protein: 18.0%

Carbs: 16.7%