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Seared Duck Breast with Orange Sauce
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.
Ingredients
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.
