Cook and Scale
Crispy Duck Breast with Orange Sauce
2 servings · 30 min total
Duck breast rendered to shatteringly crisp skin and served pink with a glossy orange pan sauce. A bistro classic you can master at home.
Ingredients
- 2 duck breast
- 1 orange, juiced
- 1½ dl chicken stock
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 fresh thyme
- 20 g butter
- salt to taste
- black pepper to taste
Contains: Milk, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Score and season the duck — Score the duck skin in a criss-cross without cutting the flesh and season both sides well with salt and pepper.
- 2.
Render and crisp the skin — Place the breasts skin-side down in a cold pan and cook over medium heat for 8 minutes, pouring off the fat, until the skin is deeply crisp.
- 3.
Finish cooking and rest — Turn and cook for 4 minutes for pink meat, then rest the duck on a board for 5 minutes.
- 4.
Make the orange sauce — Pour off most of the fat, then simmer the orange juice, stock, honey, balsamic, and thyme for 8 minutes into a glossy sauce. Whisk in the butter, slice the duck, and serve.