Orange Duck (Duck à l’Orange)

For the Duck:

2 duck breasts, skin scored in a crosshatch pattern

Salt and pepper to taste

For the Orange Sauce:

1 cup freshly squeezed orange juice (about 2-3 oranges)

Zest of 1 orange

1/4 cup sugar

1/4 cup white wine vinegar

1/2 cup chicken or duck stock

2 tablespoons Grand Marnier or other orange liqueur

2 tablespoons unsalted butter

Salt and pepper to taste

Prepare the Duck:

Preheat the oven to 400°F (200°C).
Season the duck breasts with salt and pepper.
Place the duck breasts skin-side down in a cold, oven-proof skillet. Turn the heat to medium and cook until the skin is golden and crisp, about 6-8 minutes.
Flip the duck breasts and transfer the skillet to the oven. Roast for 6-10 minutes for medium-rare (or longer, depending on your preference). Remove from the oven and let rest for 5-10 minutes.

Make the Orange Sauce:

While the duck is cooking, combine orange juice, orange zest, sugar, and vinegar in a small saucepan.
Bring to a boil, then reduce heat and simmer until the mixture is syrupy and reduced by half.
Add the chicken or duck stock and Grand Marnier. Simmer until the sauce has thickened slightly.
Remove from heat and whisk in the butter. Season with salt and pepper.

Serve:

Slice the duck breasts and arrange them on plates.
Drizzle the orange sauce over the duck slices.
Serve with your choice of sides, like roasted vegetables or a green salad.

Nutrition Facts

0 servings

Serving size

180g

Amount per serving
Calories700

% Daily Value *
Total Fat 40g52%

Saturated Fat 20g100%
Sodium 400mg18%
Total Carbohydrate 35g13%

Dietary Fiber 2g8%

Total Sugars 30g
Protein 50g

* The % Daily Value (DV) 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.

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Orange Duck (Duck à l’Orange)