For an extra layer of flavor, consider adding a splash of dry white wine to the sauce as it reduces. The quality of your orange marmalade will greatly impact the final flavor of the sauce. Choose a high-quality Seville orange marmalade for the best results. Don't discard the rendered duck fat! It's liquid gold for roasting potatoes or adding richness to other dishes.
Duck a l'Orange
-
PREP TIME15 mins
-
COOK TIME20 mins
-
TOTAL TIME50 mins
-
SERVING2 People
-
VIEWS166
Rediscover the allure of Duck a l'Orange, a timeless classic reborn! Tender duck breasts are pan-seared to perfection, boasting crispy skin and a succulent interior, all enrobed in a vibrant, tangy orange sauce. This simplified version delivers the exquisite flavors of the traditional dish in a fraction of the time.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate15 g
-
Cholesterol130 mg
-
Fiber0 g
-
Protein20 g
-
Saturated Fat8 g
-
Sodium593 mg
-
Sugar12 g
-
Fat21 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
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.
02
Step
5 mins
Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
03
Step
2 mins
Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
04
Step
12 mins
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.
05
Step
7 mins
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.
06
Step
1 mins
Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Rodrigo Gusikowski
Feb 12, 2025I substituted Cointreau for Grand Marnier, and it worked perfectly. A fantastic recipe!
Julio Welch
Jan 1, 2025This recipe is a game-changer! The duck was perfectly cooked, and the orange sauce was divine.
Shania Howell
Nov 20, 2024The tip about reserving the duck fat is genius. I used it to roast potatoes, and they were amazing.
Donna Stracke
Oct 9, 2024I was intimidated to make Duck a l'Orange, but this recipe made it so easy and approachable.
Nicholaus Collins
Jun 13, 2024The instructions were clear and easy to follow, even for a beginner cook like me.
Gage Abshire
Jan 14, 2024The crispy duck skin and tangy orange sauce were a match made in heaven. My family loved it!