Seared Duck Breast with Orange Sauce

Name: Seared Duck Breast with Orange Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 duck breasts, skin scored; juice of 3 oranges; zest of 1 orange; 2 tbsp Grand Marnier or Cointreau; 200ml chicken stock; 1 tbsp honey; salt and black pepper to taste; blanched green beans to serve

French seared duck breast with a classic orange and Grand Marnier pan sauce. Starting the duck skin-down in a cold pan and pouring off the fat as it renders crisps the skin thoroughly without the meat overcooking underneath.

Total time

30 min

Prep

5 min

Cook

25 min

Difficulty

hard

Cuisine

French

Ingredients

4duck breasts, skin scored

juice of 3oranges

zest of 1orange

2 tbspGrand Marnier or Cointreau

200mlchicken stock

1 tbsphoney

salt and black pepperto taste

blanched green beansto serve

Instructions

Score skin in cross-hatch. Season.

Place duck skin-down in a cold pan. Heat gradually.

Cook 8 minutes on medium, pouring off fat.

Flip. Cook 4 minutes (medium-rare).

Rest 8 minutes tented in foil.

Deglaze pan with Grand Marnier (flambé if desired).

Add orange juice, zest, stock and honey. Reduce to a glossy sauce.

Slice duck and serve with sauce and green beans.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

116

Protein

4.7g

Fat

5.8g

Carbs

12.3g

Fiber

1.6g

Sodium

203mg

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