Duck in Orange Sauce - Duck a l'Orange

Name: Duck in Orange Sauce - Duck a l'Orange
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 2 large duck breasts with skin; salt and black pepper; 4 dl orange juice (fresh pressed, 1 orange gives approximately 1 dl or 0.4 cups of juice); 4 garlic cloves; 10 sprigs of rosemary; 1 dl honey

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Posted by Steve 12 January 2020

4 servings

Prep Time 00 : 05

Cook Time 00 : 40

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With a sweet & slightly acidic orange sauce this recipe perfect to prep ahead and the best dish to make for a crowd - for the holidays, New Year's Eve or your next dinner party. Best served with potatoes - and a nice glass of red wine.

Ingredients

2 large duck breasts with skin
salt and black pepper
4 dl orange juice (fresh pressed, 1 orange gives approximately 1 dl or 0.4 cups of juice)
4 garlic cloves
10 sprigs of rosemary
1 dl honey

Steps

Bring out the duck breasts and pat them dry. Turn skin-side up and carefully cut a criss-cross pattern in the skin. Take care not to cut into the duck meat, but still cut as deep into the skin as you can. Season with salt and black pepper.

Place the duck breasts in a cold pan (do not use any oil or butter), skin-side down, and place the pan over medium heat. Cook until skin is crisp and golden, 10-15 minutes. Pour off excess fat regularly while cooking.

When the duck skin is crisp and golden and there is not as much fat coming off the duck anymore, raise the heat to medium-high, flip the breasts over and cook skin-side up for 1 minute. Make sure to also sear quickly on the other sides of the duck breast. Then transfer the breasts to a baking tray, placing them with the skin down.

Place the pan back over the heat with some of the duck fat left in it and add in the orange juice, honey and sprigs of rosemary. Crush the garlic cloves slightly with the side of your knife, remove the husk and add the garlic cloves to the sauce. Let the sauce cook over medium heat until reduced by half, about 5-10 minutes.

When the sauce has reduced by approximately half, take off the heat and remove the garlic cloves and sprigs of rosemary.

Heat the oven to 175C/350 F.

Glaze the duck breasts with the orange sauce, stick in a meat thermometer and place uncovered in the middle of the oven. Cook for 5-10 minutes until inner temperature is 60C/140F (for a pink center, see notes for other temperatures). Take out once after 5minutes and glaze with orange sauce again.

Wrap the cooked duck breasts in aluminum foil and let rest for at least 5 minutes. Meanwhile heat up the orange sauce. Slice the duck breasts and serve topped with orange sauce.