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Petto d'Anatra all'Arancia
Pan-seared duck breast is served with a sweet and slightly bitter orange sauce, an elegant Italian secondo that balances rich meat with citrus.
Ingredients
Instructions
Score duck skin deeply in a crosshatch pattern, season generously.
Place duck skin-side down in a cold pan, render fat over medium heat 10 minutes.
Flip and cook flesh side 4 minutes for pink, rest 8 minutes.
Pour off excess fat, deglaze pan with white wine.
Add orange juice, zest, honey, vinegar and stock.
Reduce by half until syrupy, finish with butter.
Slice duck, spoon sauce over and serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
