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.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
medium
Cuisine
Italian
gluten-free
Ingredients
4duck breasts, skin scored
3oranges, 2 juiced and 1 zested
100mldry white wine
2 tbsphoney
1 tbspred wine vinegar
200mlchicken stock
2 tbspbutter
1 tspsalt and pepper
Instructions
1
Score duck skin deeply in a crosshatch pattern, season generously.
2
Place duck skin-side down in a cold pan, render fat over medium heat 10 minutes.
3
Flip and cook flesh side 4 minutes for pink, rest 8 minutes.
4
Pour off excess fat, deglaze pan with white wine.
5
Add orange juice, zest, honey, vinegar and stock.
6
Reduce by half until syrupy, finish with butter.
7
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.
Calories
220
Protein
5.1g
Fat
11.6g
Carbs
21.1g
Fiber
2.4g
Sodium
452mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.